Rhubarb & date chutney

Rhubarb & date chutney

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(43 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Makes about 2.25kg/5lb
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it

Nutrition and extra info

  • Easily halved

Nutrition: per tbsp

  • kcal19
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0.07g
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Ingredients

  • 50g fresh root ginger, grated
  • 300ml red wine vinegar
  • 500g eating apple, peeled and finely chopped
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 200g pitted date, chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g dried cranberries or raisins
  • 1 tbsp mustard seed
  • 1 tbsp curry powder
  • 400g light muscovado sugar
  • 700g rhubarb, sliced into 2cm chunks
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 500g red onion

Method

  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.

  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.

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Comments, questions and tips

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adelaidefreville
29th Jun, 2011
5.05
Beautyful and tasteful chytney. I used tandoori powder , it turned out with a lovely colour i'll make it again next year!
nesswah
20th Dec, 2010
5.05
A firm favourite in our house!!
katkat06
15th Dec, 2010
5.05
One word.. Delicious!
gillypea
19th Oct, 2010
Hey, would it be ok to use cooking apples in this or would they not work?
sspink
26th Sep, 2010
5.05
Will definately make again next year. I will cut the fruit into smaller chunks to give a smoother texture.
nikkinoodle40
10th Sep, 2010
4.05
Great recipe that I will do again...made up the batch to 1.5 times what is suggested in the recipe but doubled the curry powder in error. Curry taste was especially strong when immature, more fruitiness is prevelant 2 months down the line. Think it will be even nicer if i get the proportion of curry powder correct next time.
elspethevans
21st Aug, 2010
5.05
Only wish I'd made more. It's been a great hit.
emmamoss
2nd Aug, 2010
5.05
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!
ti11ysimba
10th May, 2010
5.05
This is gorgous chutney made 2 batchs last year and it has all gone. Thank goodness it is rhubarb season again!
jachan
9th Oct, 2009
5.05
Ooops forgot to rate....definitely a winner!

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