Rhubarb Date Apricot Chutney Recipes

RHUBARB & DATE CHUTNEY

Rhubarb & date chutney image

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

Ingredients

50g fresh root ginger , grated
300ml red wine vinegar
500g eating apple , peeled and finely chopped
200g pitted date , 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 onion

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, Date & Apricot Chutney image

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

Ingredients

4 cups sliced rhubarb
1 cup chopped dates
1/2 cup chopped dried apricot
1/4 cup finely chopped onion
1 cup lightly packed brown sugar
1/2 cup apple cider vinegar
1/4 cup finely chopped crystallized ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pickling salt
1 teaspoon curry powder

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

Rhubarb & Date Chutney image

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

Ingredients

900 g rhubarb, trimmed and cut into 2-inch pieces
450 g onions, roughly chopped
115 g raisins or 115 g sultanas
300 ml malt vinegar
300 ml water
450 g white sugar or 450 g demerara sugar
1 tablespoon salt
1 tablespoon ground ginger
1/2 teaspoon cayenne pepper
2 garlic cloves, minced (optional)

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

APRICOT & DATE CHUTNEY

Apricot & Date Chutney image

Another family recipe that I have not made in years, but will hopefuly be making again soon! This is a great accompaniment to hot or cold meat, especially in sandwhiches.

Provided by Tisme

Categories Fruit

Time 55m

Yield 1 kg

Number Of Ingredients 10

Ingredients

500 g dried apricots
1 1/2 cups sultanas
1 1/2 cups white wine vinegar
3/4 cup brown sugar
250 g dates, chopped
125 g preserved stem ginger, chopped
1 cup water
3/4 tablespoon salt
1 1/2 teaspoons mustard seeds
1/2 teaspoon chili powder

Steps:

Cover the apricots with water and leave to soak for 1 hour and then drain.
Place the apricots in a large pan with the sultana's and vinegar and bring slowly to the boil, then simmer for 15 minutes.
Stir in the remaining ingredients and simmer unitl thickened.
Pour into hot sterilzed jars and seal.

Nutrition Facts : Calories 3740.6, Fat 13.7, SaturatedFat 3.1, Sodium 5439.5, Carbohydrate 949.1, Fiber 83.2, Sugar 735.5, Protein 44.3

RHUBARB CHUTNEY

Rhubarb chutney image

A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers

Provided by Rosie Birkett

Categories Condiment

Time 25m

Number Of Ingredients 6

Ingredients

250ml cider vinegar
100g golden caster sugar
300g chopped rhubarb
4 chopped medjool dates
1 tsp grated ginger
1 cardamom pod

Steps:

In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.

Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein

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