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Rhubarb & date chutney

Rhubarb & date chutney

A star rating of 4.9 out of 5.56 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily halved
Nutrition: per tbsp
HighlightNutrientUnit
kcal19
fat0g
saturates0g
carbs5g
sugars5g
fibre0g
protein0g
low insalt0.07g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2008

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Overall rating

A star rating of 4.9 out of 5.56 ratings
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