- 1 onion, finely chopped
- 160g/5½oz okra, trimmed, chopped
- 135ml/4½fl oz white wine vinegar
- 225g/8oz brown sugar
- 500g/1lb 2oz rhubarb, trimmed, cut into 1cm/½in pieces
- 1 Apache or red chilli, deseeded and finely chopped
- 4cm/1½in piece fresh root ginger, peeled, grated
- 50g/1¾oz dried goji berries
- pinch ground coriander
- pinch salt
- Bring the onion, okra and vinegar to the boil in a non-reactive saucepan. Stir in the sugar until dissolved.
- Add the remaining ingredients and simmer for 20-25 minutes, or until thickened.
- Remove from the heat and set aside to cool.
- Pour the chutney into sterilised jars, seal, and set aside until completely cooled. This chutney will keep in the fridge for up to 2 months.