Rhubarb Chutney
This was a weekend of rhubarb. I have never heard of rhubarb chutney, but then again, I made rhubarb marmalade, which was new for me last year as well. The yield for this recipe was 4 cups. I made three jars plus two half-cup samplers as gifts:
- 2 cups rhubarb, cut into ½” pieces
- 1 cup pitted dates, chopped
- 1 onion, chopped
- 1 Tbs raisins, chopped
- 1 cup malt vinegar (or cider)
- 1¼ cup sugar (brown or white)
- 1 Tbs pickling salt
- 1 tsp ground ginger
- 1 tsp curry powder
Put all the ingredients in a roasting pan and cook it at 325F for about 1 hour. Stir it fairly often. Finish on the stove top until think, stirring frequently. DO NOT TOUCH THE POT! IT IS 325F …
Pour into sterile jars and seal. I recommend post-processing in a hot water bath for 10 minutes, just incase 🙂
The flavour is very much Moroccan with a dark texture from the curry. I really like it – would be good on roast chicken or lamb.
(Visited 25 times)
