Name: Rhubarb & date chutney
Cook time: 40 min
Total time: 1 h 5 min
Yield: Makes about 2.25kg/5lb
Cuisine: British
Ingredients: 50g fresh root ginger grated; 300ml red wine vinegar; 500g eating apple peeled and finely chopped; 200g pitted date chopped; 200g dried cranberries or raisins; 1 tbsp mustard seed; 1 tbsp curry powder; 400g light muscovado sugar; 700g rhubarb sliced into 2cm chunks; 500g red onion

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Rhubarb & date chutney

Rhubarb & date chutney

Good Food team

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Makes about 2.25kg/5lb

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.8 out of 5.74 ratingsRate

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Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats,
sandwiches – you name it

Easily halved

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Alternatives

Complete the dish

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Cranberry oatcakes

A star rating of 3.2 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

50g fresh root ginger

grated
300ml red wine vinegar
500g eating apple

peeled and finely chopped
200g pitted date

chopped
200g dried cranberries

or raisins
1 tbsp mustard seed
1 tbsp curry powder
400g light muscovado sugar
700g rhubarb

sliced into 2cm chunks
500g red onion

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Nutrition: per tbsp

kcal19
fat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
salt0.07g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

STERILISING YOUR JARS

To sterilise jars, put them through the hot cycle of the dishwasher and boil the lids for 5 mins, or wash in hot, soapy water, rinse, then put in a roasting tin and heat at 160C/fan 140C/gas 3 for 15 mins.

Recipe from Good Food magazine, May 2008

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A star rating of 4.8 out of 5.74 ratings

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