Ingredients for Rhubarb Date Chutney
- 500g (1lb 2oz) rhubarb, trimmed and chopped
- Onions
- 250g (9oz) pitted dates, roughly chopped
- Malt Vinegar
- Water
- White Sugar
- Pinch of salt
- Ground Ginger
- Cayenne Pepper
- Garlic Cloves
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How to Make Rhubarb Date Chutney
- Combine all ingredients in a large, heavy-bottomed saucepan over medium heat.
- Bring the mixture to a rolling boil, stirring frequently.
- Reduce heat to low, and simmer gently for 60-90 minutes, or until the chutney has thickened to a jam-like consistency and the rhubarb is tender. Stir occasionally to prevent sticking and burning.
- To check for doneness, place a small spoonful of chutney on a cold plate. If it wrinkles slightly when pushed with a finger, it's ready.
- Carefully ladle the hot chutney into sterilized jars, leaving about ½ inch headspace.
- Wipe the rims of the jars clean, seal tightly, and process in a boiling water bath for 10 minutes (for longer shelf life, adjust according to your altitude).
- Let the jars cool completely. You should hear a satisfying 'pop' as the seals create a vacuum.
- Allow the chutney to mature for at least 6-8 weeks before enjoying its full flavor. The flavors will meld beautifully!
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
146g
Fat
1g
Carbs
20g
