1½ cups Chelsea Jam Setting Sugar
½ cup red wine vinegar
2 cinnamon sticks
5cm piece fresh ginger, finely grated
1½ tsps grated orange peel
½ tsp ground cardamom
450g rhubarb, cut into 2cm lengths
1 cup dried currants
300g frozen cherries, thawed well drained
1 leek, washed and chopped

1. Combine sugar, red wine vinegar, cinnamon, ginger, orange peel and cardamom in a large heavy based saucepan and cook over a medium heat until sugar dissolves.

2. Add rhubarb, currants, cherries and leek; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 mins. Discard cinnamon sticks.

3. Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes approx. 4 cups.