Rhubarb Chilli Chutney

I don't mind admitting that since the weather turned unseasonably chilly last week, my whole "raw 'til four" thing has changed slightly to incorporate hot drinks and a few extra cooked grains, as I've been feeling colder. Another good way to inject a little heat into your diet is to add chilli, ginger or any other warming food. This doesn't even have to be cooked (although this chutney is) to have a heating effect on the body. According to Ayurveda, it's important to ensure you have some warming, digestion-enhancing foods at times of sudden cold like this to keep you in balance. Exactly what and how much depends on your individual constitution. A blob of something spicy like this chutney on the side of your salad might just do the trick, though.

This chutney is an ideal condiment for Indian dishes, sandwich filling or as part of a salad, spreads and crackers-style lunch, as shown here.

Makes a small jam jar full:
250g chopped rhubarb
1 apple, cored and chopped but not peeled
1 1/2 large chillis, chopped (exactly how many chillis will depends on their size, heat and your personal taste, though. My chillis were ordinary supermarket ones, not scotch bonnets or other super-hot types.)
2 tabs olive oil
2 tabs agave
1 1/2 tsps mustard seeds
1 tsp cumin seeds
1 tab water
1 tsp seasalt/ Himalayan pink salt

• Chop the fruits and chillis, and set aside.
• Toast the seeds lightly in the oil, turn down the heat a little and add the chopped fruit and chillis, stir-frying for a minute or two until thoroughly mixed.
• Add the water, salt and agave and simmer over a low heat until the rhubarb and apple has broken down somewhat. 
• Bottle in a sterilised jam jar and when cool, store in the fridge with the lid on. The flavours are even better after a few hours!