Best Rhubarb Date Chutney Recipes
RHUBARB & DATE CHUTNEY
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it
Provided by Good Food team
Categories Afternoon tea, Buffet, Condiment, Lunch, Snack
Time 1h5m
Yield Makes about 2.25kg/5lb
Number Of Ingredients 10
Steps:
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium
RHUBARB, DATE & APRICOT CHUTNEY
Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from "Small-Batch Preserving" by Ellie Topps and Margaret Howard.
Provided by TheSource
Categories < 60 Mins
Time 45m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.
- Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).
Nutrition Facts : Calories 547.3, Fat 0.8, SaturatedFat 0.2, Sodium 235, Carbohydrate 139.1, Fiber 9.7, Sugar 122.3, Protein 3.9
RHUBARB & DATE CHUTNEY
From The Best Kept Secrets of the Women's Institute. I'm posting this here because the book doesn't belong to me and I couldn't take it home! Cooking time could be more or less than stated.
Provided by CulinaryQueen
Categories Vegetable
Time 1h20m
Yield 3-4 pounds
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large saucepan and bring to the boil over medium heat.
- Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
- Stir from time to time to prevent sticking.
- Spoon into hot sterilized jars and seal down.
- Label and store for 6-8 weeks before use.
Nutrition Facts : Calories 270.7, Fat 1, SaturatedFat 0.2, Sodium 2350.4, Carbohydrate 62, Fiber 10.9, Sugar 36.6, Protein 5.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love