Rhubarb & Date Chutney
This delightful chutney recipe combines the tangy flavors of apples and rhubarb with the sweetness of dates and cranberries, all infused with a hint of spice from curry powder and mustard seeds. The result is a rich, fragrant chutney that is perfect for pairing with cheese, meats, or simply enjoying on its own. Make a batch today and let the flavors meld together for a delicious treat in the weeks to come.
— Constant Cookbook
Ingredients
- 50g fresh root ginger , grated
- 300ml red wine vinegar
- 500g eating apples , peeled and finely chopped
- 200g pitted dates , chopped
- 200g dried cranberries or raisins
- 1 tbsp mustard seeds
- 1 tbsp curry powder
- 400g light muscovado sugar
- 700g rhubarb , sliced into 2cm chunks
- 500g red onions
Instructions
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Cook Time
40M
Prep Time
PT25M
Yield
Makes about 2.25kg/5lb
Nutrition
- Calories: 19 calories
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 5 grams sugar
- Sodium Content: 0.07 milligram of sodium
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