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Rhubarb And 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

50 g fresh root ginger , grated

300 ml red wine vinegar

500 g eating apples , peeled and finely chopped

200 g pitted dates , chopped

200 g raisins

1 Tbs mustard seeds

1 Tbs curry powder

400 g brown sugar

700 g rhubarb , sliced into 2cm chunks

500 g red onions

Rhubarb And Date Chutney recipe image

1	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.
2	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.

Servings: 1

Nutrition Facts

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Energy (kJ)	702.97
Energy From Fat (2%)	3.67
% Daily Value
Total Fat 9.33g	14%
Saturated Fat 0.52g	3%
Cholesterol 0mg	0%
Sodium 311.39mg	13%
Potassium 7074.77mg	202%
Total Carbohydrates 803.9g	268%
Fibre 51.02g	204%
Sugar 507.21g
Protein 34.99g	70%

Recipe Type: Chutney - Click here for more Homemade Chutney Recipes

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