Description
A tangy and sweet Rhubarb & Date Chutney combining the sharpness of fresh ginger and red onions with luscious dates, cranberries, and rhubarb. Perfect as a flavorful accompaniment to meats, cheeses, or sandwiches, this homemade chutney is rich in spices and has a thick, jammy texture.
Ingredients
Scale
Main 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, sliced
- 2 tsp salt
Instructions
- Prepare and simmer onions and ginger: Place the sliced red onions, grated ginger, and red wine vinegar into a large pan. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer gently for 10 minutes to soften the onions and infuse the flavors.
- Add remaining ingredients except rhubarb: Stir in the peeled and finely chopped apples, chopped dates, dried cranberries or raisins, mustard seed, curry powder, light muscovado sugar, and 2 teaspoons of salt. Bring the mixture back to a boil, stirring continuously to dissolve the sugar and combine the ingredients.
- Simmer until apples are tender: Turn the heat down and simmer the chutney uncovered for about 10 minutes, or until the apples become tender and the mixture begins to thicken slightly.
- Add rhubarb and cook until thick and jammy: Stir in the sliced rhubarb and continue to cook uncovered on a gentle simmer for 15-20 minutes. Stir frequently to prevent sticking, and cook until the chutney achieves a thick, jammy consistency.
- Rest and jar the chutney: Remove the pan from heat and let the chutney sit for 10-15 minutes to allow flavors to meld and the mixture to thicken further.
- Sterilise jars: Ensure jars are sterilised by running them through a hot dishwasher cycle and boiling lids for 5 minutes, or washing with hot soapy water, rinsing, and warming them in an oven at 160C (fan 140C, gas 3) for 15 minutes.
- Fill and seal jars: Spoon the warm chutney into the sterilised jars, seal tightly, and label once completely cooled.
- Storage and maturation: Store the chutney in a cool, dark place for at least one month before eating to develop its full flavor.
Notes
- Use eating apples like Braeburn or Gala for the best texture.
- Adjust sugar quantity to taste if you prefer a less sweet chutney.
- Ensure jars are properly sterilised to prevent spoilage.
- Chutney matures and flavors intensify after 4 weeks.
- Serve chutney with cheese boards, cold meats, or as a sandwich spread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: rhubarb chutney, date chutney, homemade chutney, spicy chutney, sweet and sour chutney
