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rhubarb chutney recipe
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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