Rhubarb Date Apricot Chutney Recipes

RHUBARB, DATE & APRICOT CHUTNEY

Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from "Small-Batch Preserving" by Ellie Topps and Margaret Howard.

Provided by TheSource

Categories < 60 Mins

Time 45m

Yield 3 cups

Number Of Ingredients 10

Rhubarb, Date & Apricot Chutney image

Steps:

Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.
Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).

Nutrition Facts : Calories 547.3, Fat 0.8, SaturatedFat 0.2, Sodium 235, Carbohydrate 139.1, Fiber 9.7, Sugar 122.3, Protein 3.9

Ingredients

4 cups sliced rhubarb
1 cup chopped dates
1/2 cup chopped dried apricot
1/4 cup finely chopped onion
1 cup lightly packed brown sugar
1/2 cup apple cider vinegar
1/4 cup finely chopped crystallized ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pickling salt
1 teaspoon curry powder

RHUBARB & DATE CHUTNEY

From The Best Kept Secrets of the Women's Institute. I'm posting this here because the book doesn't belong to me and I couldn't take it home! Cooking time could be more or less than stated.

Provided by CulinaryQueen

Categories Vegetable

Time 1h20m

Yield 3-4 pounds

Number Of Ingredients 10

Rhubarb & Date Chutney image

Steps:

Place all the ingredients in a large saucepan and bring to the boil over medium heat.
Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
Stir from time to time to prevent sticking.
Spoon into hot sterilized jars and seal down.
Label and store for 6-8 weeks before use.

Nutrition Facts : Calories 270.7, Fat 1, SaturatedFat 0.2, Sodium 2350.4, Carbohydrate 62, Fiber 10.9, Sugar 36.6, Protein 5.2

Ingredients

900 g rhubarb, trimmed and cut into 2-inch pieces
450 g onions, roughly chopped
115 g raisins or 115 g sultanas
300 ml malt vinegar
300 ml water
450 g white sugar or 450 g demerara sugar
1 tablespoon salt
1 tablespoon ground ginger
1/2 teaspoon cayenne pepper
2 garlic cloves, minced (optional)

APRICOT AND DATE CHUTNEY

This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli

Provided by Jubes

Categories Fruit

Time 1h20m

Yield 6 cups, 30 serving(s)

Number Of Ingredients 9

Apricot and Date Chutney image

Steps:

Cover apricots with water and set aside to soak for one hour. Drain the apricots.
Combine apricots, sultanas and vinegar in a large saucepan. Bring slowly to the boil and simmer for 10 minutes, or until the liquid as almost evaporated.
Stir in all of the remaining ingredients and add one cup of water. Simmer for 5 minutes, until the chutney has thickened.
Pour into jars and seal. Makes approx 6 cups of chutney.

Nutrition Facts : Calories 125.7, Fat 0.2, Sodium 239.5, Carbohydrate 32.3, Fiber 2.4, Sugar 27.6, Protein 1.1

Ingredients

3 1/2 cups dried apricots, quartered
1 1/2 cups sultanas
1 1/4 cups white vinegar
1 cup brown sugar
2 cups dates, chopped
1/2 cup glace candied ginger, chopped
1 tablespoon salt
1 1/2 teaspoons mustard seeds
1 teaspoon ground red chili pepper

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