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:
- Wash and cut up the rhubarb, chop the dates
- Add the onion the cayenne pepper and the ginger
- Pour vinegar over and simmer for 2 hours, stirring occasionally until tender
- Pour into heated sterilised jars and seal
Always eaten straight away in our house!
General Chutney Making Information