Rhubarb and Date Chutney Recipe

rhubarb and date chutney

My Mother’s recipe for Rhubarb and Date Chutney

Submitted by Michael Morgan

A lovely warm and well-rounded chutney. Always eaten straight away in our house!

However, it does benefit from leaving for a couple of months so that the flavours can fully develop.

We like to serve with cheese, pâté, cold meats, sandwiches etc. In fact it perks up any dish.

Like most chutneys, it will keep in sealed jars kept in a cool place for at least a year. Once opened keep in the fridge and use within 4 weeks, If you can keep it that long!

Ingredients for Rhubarb and Date Chutney:

  • 1 lb Rhubarb
  • 1/2 lb Dates
  • 1 onion finely chopped
  • 1 tsp cayenne pepper
  • 1 tsp ground ginger
  • 1 pt malt vinegar

Method for Rhubarb and Date Chutney:

  1. Wash and cut up the rhubarb, chop the dates
  2. Add the onion the cayenne pepper and the ginger
  3. Pour vinegar over and simmer for 2 hours, stirring occasionally until tender
  4. Pour into heated sterilised jars and seal

Always eaten straight away in our house!

General Chutney Making Information

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Posted in Val's Preserves, Fruit, Vegetarian Recipes, Chutneys, All Recipes, Rhubarb
5 comments on “Rhubarb and Date Chutney Recipe
  1. Hemlata says:

    Hi, this recipe looks great & can’t wait try it! Just wanted to check two things, how long will this chutney store for and can the rhubarb be replaced with other ingredients? Look forward to getting your reply, many thanks
    Hemlata.

  2. M Morgan says:

    Hi, the chutney should be fine for up to 12 months, we’ve never changed the ingredients but feel free to try.

    Thanks MM

  3. Sally says:

    I have just made this but it tastes rather sour, should it have sugar in it?

  4. Alan Turner says:

    @Sally:

    Hi Sally,

    I am going to try this recipe next week (June 2013) and believe you are right re sugar. I shall attempt 1lb soft brown. If I remember, I’ll let you know what it tastes like.

    Regards,

    Alan Turner

  5. Paul Dudley says:

    I am today trying the recipe. A similar recipe for Rhubarb and Ginger chutney (also on this site) has 1lb of brown sugar in ingredients. I am adding the sugar to this recipe. Not sure when we will try chutney but certainly within a month. Really looking forward to it. Not tried before but sounds absolutely delicious and what a good use of a glut of rhubarb!

    many thanks to author.

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