I am the Cookie Monster of sandwiches. Though maybe that's a little like saying I'm a palaeontologist of architecture. Anyhoo... I. Am. A. Sandwich. Monster. I never tire of experimenting with every possible type of filling, salad, spread, and bread. Chutney is, of course, an integral part of any self-respecting vegan cheese sandwich. It is also excellent on crackers, and fabulous with probably every type of vegan 'meat' available. The following recipe came to me after a local supermarket sale prompted me to buy a ludicrous amount of spring rhubarb. Having eaten more rhubarb crumble than any human ever should, I still had oodles left over, which was about to become ex-rhubarb. Preserving rocks.
(Makes around 2 1/2 lbs - that's roughly 50 sandwiches. At a guess.)
350g/ 1 1/2 cups finely sliced rhubarb
250g/ 1 cup finely chopped eating apples
250g / 1 cup red onions, finely sliced
200g/ 3/4 cup sugar
100g/ 1/2 cup chopped dates
100g/ 1/2 cup raisins/sultanas
150ml/ 1/2 cup red wine vinegar
25g/ 4-5 tsp fresh grated ginger (I get mine from a jar)
2 tsp curry powder
2 tsp mustard seeds
1. In a large saucepan, mix onions, vinegar and ginger, and bring to the boil. Simmer for 10 mins.
2. Add rest of ingredients, bar rhubarb, and simmer for another 10 mins.
3. Add rhubarb and simmer for another 15 mins, stirring often.
4. Leave to cool slightly (about 15 mins), then pour into warm sterilised jars* and seal. Leave for a month to allow the flavours to develop, if you think you can wait that long.
5. EAT SANDWICHES.
*To sterilise jars, put through hot cycle in dishwasher and fill while still warm, or clean thoroughly with warm soapy water and dry in a low oven (around gas mark 3/ 170C/ 325F for 15 mins).