Zesty Rhubarb and Date Chutney
This delightful chutney blends the tangy flavor of rhubarb with the natural sweetness of dates, making it a perfect accompaniment to cheese boards and grilled meats. The aromatic spices and gentle heat from the cayenne pepper add layers of flavor, ensuring every spoonful is a culinary treat. Allow the chutney to mature for 6-8 weeks to fully develop its taste.
N/A
Servings
1030
Calories
10
Ingredients
Ingredients
rhubarb
900 g (trimmed and cut into 2-inch pieces)
onions
450 g (roughly chopped)
raisins or sultanas
115 g
malt vinegar
300 ml
water
300 ml
white sugar or demerara sugar
450 g
salt
1 tablespoon
ground ginger
1 tablespoon
cayenne pepper
1/2 teaspoon
garlic cloves
2 (minced (optional))
Instructions
1
Prepare all the ingredients: trim and cut the rhubarb into 2-inch pieces, chop the onions, and mince the garlic if using.
2
In a large heavy-bottomed saucepan, combine the rhubarb, onions, raisins or sultanas, malt vinegar, water, sugar, salt, ground ginger, and cayenne pepper. Add minced garlic if desired.
3
Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
4
Once boiling, reduce the heat to low and let the chutney simmer uncovered. Stir occasionally to prevent sticking and allow the mixture to thicken gradually.
5
Continue simmering until the chutney reaches a jam-like consistency and most of the liquid has evaporated. This can take anywhere from 1 to 2 hours, depending on the heat and the ingredients' moisture content.
6
While the chutney is cooking, sterilize your jars and lids to ensure they are ready for canning.
7
Once the chutney is ready, carefully spoon it into the hot sterilized jars, leaving some head space. Seal the jars tightly with the lids.
8
Label the jars with the date and store them in a cool, dark place. Allow at least 6-8 weeks for the chutney to mature before opening for the best flavor.
9
Enjoy this chutney with your favorite dishes after the maturation period.
Nutrition Information
0.75 g
Fat
264.25 g
Carbs
3.25 g
Protein
7.5 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Rhubarb and Date Chutney?
It is a tangy and sweet condiment made with rhubarb, onions, and dried fruit, perfectly suited for cheese boards and grilled meats.
How much rhubarb is needed for this recipe?
The recipe requires 900 grams of rhubarb.
How should the rhubarb be prepared?
The rhubarb should be trimmed and cut into 2-inch pieces.
What quantity of onions is required?
You will need 450 grams of roughly chopped onions.
Can I use raisins or sultanas in this chutney?
Yes, you can use 115 grams of either raisins or sultanas.
What type of vinegar is used in this recipe?
This recipe calls for 300 ml of malt vinegar.
How much water is added to the mixture?
The recipe uses 300 ml of water.
What sugar options are available for this chutney?
You can use 450 grams of either white sugar or demerara sugar.
How much salt is used in the chutney?
The recipe requires 1 tablespoon of salt.
How much ground ginger is included?
The recipe includes 1 tablespoon of ground ginger.
What provides the spicy heat in this recipe?
The heat is provided by 1/2 teaspoon of cayenne pepper.
Is garlic mandatory in this chutney?
No, adding 2 minced garlic cloves is optional.
What is the total calorie count for this recipe?
The total calorie count is 1030.
What is the fat content of this chutney?
The fat content is approximately 0.75 grams.
How many carbohydrates are in this recipe?
There are 264.25 grams of carbohydrates.
What is the protein content of the chutney?
The chutney contains 3.25 grams of protein.
How much fiber is in this recipe?
The recipe contains 7.5 grams of fiber.
Is this chutney recipe vegan?
Yes, this recipe is suitable for a vegan diet.
Is the recipe gluten-free?
Yes, the recipe is tagged as gluten-free.
How long does the chutney take to cook?
It can take anywhere from 1 to 2 hours of simmering depending on moisture content.
What heat should be used for simmering?
Once boiling, reduce the heat to low to simmer the chutney uncovered.
How often should I stir the chutney while it simmers?
You should stir occasionally to prevent the mixture from sticking to the pan.
What consistency indicates the chutney is ready?
The chutney is ready when it reaches a jam-like consistency and most liquid has evaporated.
How do I prepare the jars for storage?
You must sterilize your jars and lids before filling them with the hot chutney.
How much head space should be left in the jars?
You should leave some head space when spooning the chutney into sterilized jars.
Where should the finished jars be stored?
Label the jars and store them in a cool, dark place.
How long must the chutney mature before eating?
It is best to allow the chutney to mature for at least 6-8 weeks before opening.
Why is the maturation period necessary?
The maturation period allows the flavors to fully develop and integrate.
What are the best serving suggestions for this chutney?
It is a perfect accompaniment for cheese boards and grilled meats.
What dietary tags apply to this recipe?
It is categorized as vegetarian, vegan, gluten-free, and a condiment.