Rhubarb Chutney

For the rhubarb chutney, peel the rhubarb and cut into small pieces, peel and core the apple and also cut into small cubes.

Bring the rhubarb, apple, sugar, vinegar and water to the boil in a pot. After about 30 minutes, add the raisins, orange juice, finely chopped ginger, mustard seeds and new spice.

Let boil down for 20 – 30 minutes, adding more water if necessary. Season with a little cayenne pepper to taste and pour into hot, clean jars. Seal the rhubarb chutney immediately.

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