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.
Organic Dried Dates 500g (Sussex Wholefoods)
50g pitted Dates
Organic Cranberries 500g (Sussex Wholefoods)
50g dried Cranberries
Organic Yellow Mustard Seeds 100g (Sussex Wholefoods)
Half a teaspoon Yellow Mustard Seeds
Balti Masala Curry Powder 50g (Hampshire Foods)
1 tsp Balti Curry Powder
Organic Coconut Sugar 1kg (Sussex Wholefoods)
100g of Coconut Sugar
Organic Red Wine Vinegar 350ml (Aspall)
75ml of Red Wine Vinegar
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
1 pinch of salt
Other Ingredients
125g Apples (we used British Gala Apples)
125g red onion, finely chopped
175g of fresh rhubarb
13g of freshly grated Root Ginger
Method
- 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.
