Recipe: Rhubarb Chutney with Dates and Raisins

Here is my recipe for Rhubarb chutney with dates and raisins:

The rhubarb season has a short peak when it is at its best though it is still available for most of the summer.  At my allotment I have several rhubarb plants. This year they are all producing masses of long, pinky green stems really early.

I didn’t want to miss the peak of the season.  I plan to make some rhubarb chutney, jam and crumbles over the next week or so.

Here is the recipe:

The recipe will use 500 gm fresh rhubarb and will make approximately 3 x 1lb/450gm jars.

I doubled the recipe and made 6 x 1lb/450gm jars.  As with any chutney the taste will improve if left in a cool dark cupboard for approximately three months or longer.

I recommend getting all of your ingredients together before starting so you don’t need to take your attention off what you are cooking.

I have used dates which give a nice thick end product and raisins but you could also add chopped apricots and/or figs.  Both of these will add a lovely taste to your finished product.

5 from 2 votes

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Rhubarb Chutney with Dates and Raisins

Author: Heidi Roberts

Ingredients

• 500 grams rhubarb cut off the ends and wash
• 1-1½ medium onions
• 100 ml white wine or cider vinegar
• 200 grams sugar a darker sugar will give a darker final chutney
• 2½ ml salt
• 200 grams dates remove stones and chop
• 150 grams raisins
• 1 small piece fresh ginger peeled and grated

Instructions

1. Wash and dry jars and put in a hot oven for about 20 minutes to sterilise

2. Use a preserving pan or large pan

3. Heat the vinegar, sugar, onion, ginger and salt in the preserving pan

4. Bring to the boil and boil for 5 minutes, stirring frequently

5. Add chopped pieces of rhubarb, dates (pits removed and chopped) and raisins

6. Turn the heat down and simmer with a gentle bubbling for 1-1½ hours stirring frequently

7. Cool for a couple of minutes then fill the sterilised jars almost to the top.

8. I use 2lb jam pot covers at this point to give a hygenic and air tight seal.

9. Label then put the jars in a cool, dry cupboard for at least three months although longer is OK

10. Enjoy the taste of Spring with your cheeses and cold cuts throughout the summer

Any chutney will improve with time and should be left at least three months (if you can possibly bear it) and will last in a cool, dry cupboard for a further 18-24 months, however in my experience it rarely lasts that long!

At this time of the year and into the summer I like to make chutneys, relishes and jams to give as Christmas presents.

This rhubarb chutney recipe makes a delicious chutney to enjoy with cheeses, cold cut platters, pickled onions and in sandwiches.

Further reading:-

If you liked this recipe you can check out some of my other rhubarb recipes and chutney recipes here:-

Rhubarb, Ginger and Lemongrass Cake

Allotment Green Tomato Chutney

Blackberry Chutney – Christmas promise in a jar

I have also included some rhubarb recipes by some of my food blogger friends.  Hope you enjoy them.

Jac from Tinned Tomatoes – Oat Flour Rhubarb & Custard Cake

Kavey  from Kavey Eats – Rhubarb Posset | Just 3 Ingredients

Janice from Farmers Girl Kitchen – Rhubarb and Ginger Jam

Camilla from Fab Food 4 All – Rhubarb & Blueberry Tarts Tatin

Michelle from Utterly Scrummy – Rhubarb Meringue Tart

Please leave a comment on this post and any of the other posts mentioned.  We all love comments.

I was not required to write a positive post.  The recipe and photographs are my own.  No photos may be reproduced without my written permission.