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Rhubarb & Date Chutney - Recipe

A chutney worthy of the turkey leftovers!

An ideal Sweet Chutney for Christmas

If you are not a big fan of Mayonnaise then this chutney might be a suitable alternative to bring to the festive luncheon or supper table. Spread a little on a sandwich of meaty leftovers such as: turkey, goose, duck and other game. The flavour will work equally well with a nice mature cheddar and a glass of red wine.

This recipe makes enough for around 500g-600g of super fruity chutney.


- 125g Apples (we used British Gala Apples)
- 50g pitted Dates
- 50g dried Cranberries
- 125g red onion, finely chopped
- 175g of fresh rhubarb
- 13g of freshly grated Root Ginger
- ½ tsp Yellow Mustard Seed
- 1 tsp Balti Curry Powder
- 100g of Coconut Palm Sugar
- 75ml of Red Wine Vinegar or Cider Vinegar
- 1 pinch of salt

How to Make the Chutney

1) Put the onions, ginger and vinegar into a saucepan and bring to the boil. Then gently simmer for 10 minutes.

2) 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.

3) 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.

4) 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.

----- This recipe was adapted from one found on the BBC Good Food website. -----

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