Rhubarb and date chutney
recipe
Rhubarb and date chutney
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To keep all the lovely texture in this chunky
chutney, I add the rhubarb after all the other
ingredients have broken down, and it works
a treat.
Ingredients
- 500g/1lb 2oz red onions, chopped
- 50g/2oz fresh root ginger, grated
- 300ml/1/2pt red wine vinegar
- 500g/1lb 2oz eating apples, peeled and
- finely chopped
- 200g/8oz pitted dates, chopped
- 100g/4oz dried cranberries or raisins
- 1 tbsp mustard seeds
- 1 tbsp curry powder
- 400g/14oz light muscovado sugar
- 700g/1lb 9oz rhubarb, sliced into 2cm
- chunks
Preparation:
25
Cook Time:
40
Total Time:
65min
Directions
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- Put the onions in a large pan with the
- ginger and vinegar. Bring to the boil, then
- simmer for mins. Add the rest of the
- ingredients, except the rhubarb, plus tsp
- salt to the pan and bring to the boil, stirring.
- Simmer, uncovered, for about mins until
- the apples are tender.
- Stir in the rhubarb and cook, uncovered,
- until the chutney is thick and jammy, about
- - mins. Leave the chutney to sit for
- about - mins, then spoon into warm,
- clean jars, and seal. Label the jars when cool.
- Keep for at least a month before eating.
Source: Mary Cadogan Good Food Magazine
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