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Rhubarb & date chutney

Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it

  • Prep: 25 mins
    Cook: 40 mins
  • Makes about 2.25kg/5lb
  • Easy
  • Makes about 2.25kg/5lb
  • Easy
  • Calories 19
  • Carbohydrates 5
  • Saturated Fat 0
  • Sugar 5
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.07

Nutrition per serving

  • Calories 19
  • Carbohydrates 5
  • Saturated Fat 0
  • Sugar 5
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.07

Ingredients

  • 50g fresh root ginger, grated
  • 300ml red wine vinegar
  • 500g eating apples, peeled and finely chopped
  • 200g pitted dates, 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 onions

Tip

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.

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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