Rhubarb and Date Chutney
A rich and fruity chutney that pairs well with cheese and crackers. This recipe makes enough for around 500g-600g of super fruity chutney.
50g pitted Dates
50g dried Cranberries
Half a teaspoon Yellow Mustard Seeds
1 tsp Balti Curry Powder
100g of Coconut Sugar
75ml of Red Wine Vinegar
1 pinch of salt
125g Apples (we used British Gala Apples)
125g red onion, finely chopped
175g of fresh rhubarb
13g of freshly grated Root Ginger
- Put the onions, ginger and vinegar into a saucepan and bring to the boil. Then gently simmer for 10 minutes.
- Add the rest of the ingredients to the pan, except the rhubarb. Continue to simmer for a further 10 minutes or until the apples are tender.
- Slice the rhubarb into 2cm pieces and stir into the pan. Simmer for 15 to 20 minutes, stirring occasionally. The rhubarb should become softened. We slightly overcooked ours! As with all chutneys, the ideal mixture should become thick and sticky.
- Leave to cool a little for 10-15 minutes and then spoon into warm, sterilised jars. Seal. You can eat the chutney straight away, although as with most chutney, the flavour will continue to improve after a month or two. Make in September or October and it will be ideal for opening at Christmastime.