Rhubarb & date chutney

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• tubbyviv

  04 May 2008

  tubbyviv commented on this recipe

  made this recipe for a local fete and sold every jar. it was very tasty.

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• Lesley Wilding

  20 June 2008

  Lesley Wilding commented on this recipe

  No changes to the recipe. It excellant with cheese, but I have used it also with a starter to a meal - i.e. pate, salad etc. Cannot make enough of it - my family and friends want me to keep making it!!! It must be good, my mother in law thinks I'm a wonderful cook, after making this, so that cannot be bad!!!

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• JANICE HARP

  02 July 2008

  JANICE HARP rated and commented on this recipe

  

  Used up all my rhubarb its great!! Used garam masala instead of curry powder, added cardamom and chilli to spice it up a bit. Sold loads of it.

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• chickenmom

  24 July 2008

  chickenmom commented on this recipe

  Delicious!! Made this yesterday so it still has to mature but already it tastes scrummy - can't wait to try with cold meats and cheese. The recipe was so easy although you need to watch that it doesn't catch during the final simmer! A great way to use rhubarb.

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• Maz

  02 August 2008

  Maz commented on this recipe

  absolutely delicious. try it on paninis

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• fiona

  26 November 2008

  fiona rated and commented on this recipe

  

  This is delicious!!!!!!!!

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• Leanne

  22 February 2009

  Leanne rated and commented on this recipe

  

  This was an easy chutney to make and so good I had to make another batch for giving as presents. Makes a cheese sandwich really great!

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• lemontart

  29 March 2009

  lemontart rated and commented on this recipe

  

  This was the easiest chutney that I've ever made and no vast pools of vinegar to be reduced. Delicious.

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• Karen

  15 April 2009

  Karen commented on this recipe

  Hi - this looks lovely. Any idea as to it's shelf-life? Thanks.

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• sairdair

  02 May 2009

  sairdair rated and commented on this recipe

  

  First time I've made chutney, it was a huge success. Gave it away as Christmas pressies (keeping some for myself of course) it was a huge hit, lots of requests for more. Used frozen rhubarb, as rhubarb was out of season when I made it. Will certainly be making again.

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• Laura Dunbar

  18 May 2009

  Laura Dunbar commented on this recipe

  Looking forward to trying this. Any recommendations for variety of apple to use or avoid ? Thanks

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• zoe22

  15 June 2009

  zoe22 rated and commented on this recipe

  

  I made this a few months ago, being used to chutney I found it a bit much at first. Now it's had about three months in it's jars its much more rounded. I didn't have any curry powder so used turmeric instead. Very tasty with cheese and crackers!

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• Ruth

  09 July 2009

  Ruth rated and commented on this recipe

  

  Made it last night- already tastes great.....not sure whether I'll be able to wait a month!

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• MacyMoo

  14 August 2009

  MacyMoo rated and commented on this recipe

  

  Another excellent chutney recipe, having tried the spiced courgette chutney this is equally as nice, though can be a bit pricey to make if you just want to use your rhubarb up like us. It makes about 9 small jars of chutney.

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• nispero

  10 September 2009

  nispero rated and commented on this recipe

  

  Amazing flavors. Really impressed. I'll make it again.

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• Ruth

  21 September 2009

  Ruth commented on this recipe

  Delicious- managed to leave it the month to mature as suggested and the flavors combined really well. Will definitely make it again next year.......but may attempt to ration it so that it lasts more than 3 weeks!

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• Jackie M

  09 October 2009

  Jackie M commented on this recipe

  Fantasic! never made chutney before....this is so easy and tastes so delicious!!...will definitely be making more...it is yum yum yummy!!

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• Jackie M

  09 October 2009

  Jackie M rated and commented on this recipe

  

  Ooops forgot to rate....definitely a winner!

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• rachel

  10 May 2010

  rachel rated and commented on this recipe

  

  This is gorgous chutney made 2 batchs last year and it has all gone. Thank goodness it is rhubarb season again!

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• Petey's Grub

  02 August 2010

  Petey's Grub rated and commented on this recipe

  

  Just opened this after making two months ago and it was fantastic, just about to make another batch before the rhubarb season is over to ensure I have enought to last all year!

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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

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Difficulty and servings

Makes about 2.25kg/5lb

Preparation and cooking times

Prep 25 mins

Cook 40 mins

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

Per tbsp

19 kcalories, protein 0g, carbohydrate 5g, fat 0 g, saturated fat 0g, fibre 0g, sugar 5g, salt 0.07 g

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