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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jachan
9th Oct, 2009
5.05
Fantasic! never made chutney before....this is so easy and tastes so delicious!!...will definitely be making more...it is yum yum yummy!!
rehogg
21st Sep, 2009
5.05
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!
nispero
10th Sep, 2009
5.05
Amazing flavors. Really impressed. I'll make it again.
caroline1010_3
14th Aug, 2009
5.05
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.
rehogg
9th Jul, 2009
5.05
Made it last night- already tastes great.....not sure whether I'll be able to wait a month!
zoejames
15th Jun, 2009
4.05
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!
rubydrewels
18th May, 2009
Looking forward to trying this. Any recommendations for variety of apple to use or avoid ? Thanks
sar4963
2nd May, 2009
5.05
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.
kagwal
15th Apr, 2009
Hi - this looks lovely. Any idea as to it's shelf-life? Thanks.
anchoviesforlife
29th Mar, 2009
5.05
This was the easiest chutney that I've ever made and no vast pools of vinegar to be reduced. Delicious.

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