Jam and Preserve Recipes
Rhubarb and Date Chutney
A lovely warm, well-rounded chutney with a deep flavour
Ingredients
Rhubarb,
Weighed after trimming
Weighed after trimming
4lb
2 kg
Dates,
Chopped
Chopped
1lb
450 g
Onions (medium),
Peeled and chopped
Peeled and chopped
1lb
450 g
Muscavado Sugar
2lb
1 kg
1pint 10fl oz
750 ml
Ginger, ground
0.5 oz
15 g
Mixed Spice
2 oz
50 g
Curry Powder
0.3 oz
7 g
2 tsp
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Method
- Wash and rinse your jars and place upside down in a warm oven to dry and sterilise
Wash the rhubarb and chop into pieces approximately 2.5cms or 1 inch long
Put into a preserving pan with the spices, salt and sugar. Peel and chop the onions, and chop the dates and add these to the pan together with half of the vinegar- Stir the contents of the pan to combine, and heat to bring up to the boil. Turn down the heat to simmer and cook gently for around 2 hours, stirring occasionally to prevent sticking
- Add more vinegar during this time if required, if the rhubarb is very moist you may not need all of it
- Fill the jars right to the top and seal immediately. Leave to cool and then store for 4-6 weeks to allow the chutney to mature
How long will it take to make?
Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins
Soaking overnight
not included in total time
How much?
makes approximately 6 x 454g or 1lb jars
Look after it
Keep in a cool, dark place and use within 12 months
Rosie's Preserving School Workshops
Rhubarb and Date Chutney
Rhubarb, Rhubarb, Rhubarb
