Rhubarb and Date Chutney

A lovely warm, well-rounded chutney with a deep flavour

Ingredients

Rhubarb , Weighed after trimming
4lb
2 kg
Dates , Chopped
1lb
450 g
Onions (medium) , Peeled and chopped
1lb
450 g
Muscavado Sugar
2lb
1 kg
Malt Vinegar
1pint 10fl oz
750 ml
Ginger, ground
0.5 oz
15 g
Mixed Spice
2 oz
50 g
Curry Powder
0.3 oz
7 g
Sea Salt
2 tsp

Method

Wash and rinse your jars and place upside down in a warm oven to dry and sterilise
Wash the rhubarb and chop into pieces approximately 2.5cms or 1 inch long
Wash the rhubarb and chop into pieces approximately 2.5cms or 1 inch long
Put into a preserving pan with the spices, salt and sugar. Peel and chop the onions, and chop the dates and add these to the pan together with half of the vinegar
Put into a preserving pan with the spices, salt and sugar. Peel and chop the onions, and chop the dates and add these to the pan together with half of the vinegar
Stir the contents of the pan to combine, and heat to bring up to the boil. Turn down the heat to simmer and cook gently for around 2 hours, stirring occasionally to prevent sticking Add more vinegar during this time if required, if the rhubarb is very moist you may not need all of it Fill the jars right to the top and seal immediately. Leave to cool and then store for 4-6 weeks to allow the chutney to mature

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

makes approximately 6 x 454g or 1lb jars

Look after it

Keep in a cool, dark place and use within 12 months
Chutney Chutney

Rosie's Ingredient Calculator

ingredient calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match

Rhubarb

Dates

Onions (medium)

Chutney recipe published by
Nutrition facts: 0 Calories