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Date and Rhubarb Chutney

Wendy, Plot 28



This chutney is delicious at Christmas when it will have had a good time to mature. Perfect with cheese, pork pie and cold cuts.


  • 500grams/1lb onions, red if possible, chopped

  • 50grams/2oz fresh root ginger, grated

  • 300ml/ ½ pint red wine vinegar

  • 500grams/1lb eating apples, peeled and finely chopped

  • 200grams/80z dates, chopped

  • 100grams/4oz raisins or sultanas

  • 1 tablespoon mustard seeds

  • 1 tablespoon curry powder

  • 400grams/14oz light muscovado sugar

  • 700grams/1lb 9oz rhubarb, cut into 2cm chunks

  • 2 pinches of salt


  1. Bring onions, ginger and vinegar in a large pan and simmer for 10 minutes.

  2. Add rest of ingredients except rhubarb and bring back to boil, stirring.

  3. Simmer uncovered for about 10 minutes until apples are tender.

  4. Stir in rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 minutes

  5. Leave the chutney to sit in the pan for about 10-15 minutes before spooning into sterilised jars.

  6. Cover immediately with a waxed disc if possible and seal immediately.


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