Tangy Rhubarb & Date Delight Chutney
Experience the perfect balance of sweet and tangy with this delightful chutney that features rhubarb as its star ingredient. Whether you're using fresh or frozen rhubarb, this chutney is enriched with the natural sweetness of dates and apricots, complemented by the warm spice of curry and the zing of apple cider vinegar. It's a versatile condiment that elevates any dish, particularly ham steak, into a gourmet experience. Prepare to impress your guests and family with this quick and easy recipe that captures the essence of homemade goodness. This chutney not only adds flavor but also brings a burst of color to your table, making it an essential addition to your preserving repertoire.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
sliced rhubarb
4 cups (fresh or frozen)
chopped dates
1 cup (pitted and chopped)
chopped dried apricot
1/2 cup (chopped)
finely chopped onion
1/4 cup (finely chopped)
lightly packed brown sugar
1 cup (packed)
apple cider vinegar
1/2 cup
finely chopped crystallized ginger
1/4 cup (finely chopped)
freshly grated nutmeg
1/4 teaspoon (grated)
pickling salt
1/4 teaspoon
curry powder
1 teaspoon
Instructions
1
Start by preparing your ingredients. Ensure the rhubarb is sliced and the dried fruits are chopped finely.
2
In a large non-reactive saucepan, combine the sliced rhubarb, chopped dates, dried apricots, finely chopped onion, brown sugar, apple cider vinegar, crystallized ginger, freshly grated nutmeg, curry powder, and pickling salt.
3
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
4
Once boiling, reduce the heat to medium and allow the chutney to simmer uncovered for about 8 minutes. Stir frequently until the mixture thickens and the fruits soften.
5
Remove the pot from heat and let it cool slightly before ladling the chutney into sterilized, hot pint jars, leaving a 1/2-inch headspace at the top.
6
Seal the jars with lids and process them in a boiling water canner for 15 minutes (or 10 minutes if using 1/2-pint jars).
7
After processing, carefully remove the jars from the water bath and let them cool on a clean kitchen towel or cooling rack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Rhubarb & Date Delight Chutney?
It is a sweet and tangy condiment featuring rhubarb as the star ingredient, balanced with dates, apricots, and warm spices.
Can I use frozen rhubarb for this recipe?
Yes, you can use either fresh or frozen sliced rhubarb for this chutney.
What are the primary fruits used in this chutney?
The recipe uses 4 cups of sliced rhubarb, 1 cup of chopped dates, and 1/2 cup of chopped dried apricots.
What kind of vinegar is recommended?
The recipe calls for 1/2 cup of apple cider vinegar to provide a zingy flavor.
Does this chutney contain ginger?
Yes, it includes 1/4 cup of finely chopped crystallized ginger.
What spices give the chutney its flavor?
The chutney is flavored with freshly grated nutmeg and curry powder.
What type of sugar is used in the recipe?
The recipe requires 1 cup of lightly packed brown sugar.
How long should I simmer the chutney?
Once boiling, reduce the heat and simmer the mixture uncovered for about 8 minutes.
How do I know when the chutney is finished cooking?
The chutney is done when the mixture thickens and the fruits have softened.
What is the processing time for pint-sized jars?
Pint jars should be processed in a boiling water canner for 15 minutes.
What is the processing time for half-pint jars?
Half-pint jars should be processed in a boiling water canner for 10 minutes.
How much headspace should be left in the jars?
You should leave a 1/2-inch headspace at the top of the jars when filling them.
What type of saucepan should be used?
A large non-reactive saucepan should be used to combine and cook the ingredients.
Should the rhubarb be sliced or whole?
The rhubarb should be sliced before being added to the mixture.
Does this recipe use regular salt?
The recipe specifically calls for 1/4 teaspoon of pickling salt.
What is a good food pairing for this chutney?
This chutney is particularly excellent when served with ham steak.
How much curry powder is needed?
The recipe uses 1 teaspoon of curry powder.
How much onion is required for this recipe?
You will need 1/4 cup of finely chopped onion.
Should the dates be pitted?
Yes, the dates should be pitted and chopped before use.
What should I do after the jars are processed?
Carefully remove the jars from the water bath and let them cool on a clean kitchen towel or cooling rack.
Is this a difficult recipe to make?
No, it is described as a quick and easy recipe suitable for home preserving.
Does the chutney need to be covered while simmering?
No, the mixture should be simmered uncovered to allow it to thicken.
What is the heat setting for the initial boil?
The saucepan should be placed over medium-high heat to bring the mixture to a boil.
How much nutmeg is used?
The recipe calls for 1/4 teaspoon of freshly grated nutmeg.
Can I use this recipe for small batches?
Yes, it is tagged as a small batch recipe.
What is the first step in the instructions?
The first step is to prepare the ingredients by slicing the rhubarb and finely chopping the dried fruits.
How often should I stir the mixture?
You should stir the mixture occasionally while bringing it to a boil and frequently while it simmers.
What kind of apricot should be used?
The recipe uses 1/2 cup of chopped dried apricots.
Is the ginger fresh or dried?
The recipe uses crystallized ginger that has been finely chopped.
What is the overall flavor profile?
The flavor profile is a perfect balance of sweet and tangy with warm spice notes.