Rhubarb and date chutney

[Mylovelyhorse]

I've just made 6lbs of lovely lovely chutney, which is now potted up and cooling in the kitchen. It's the first time I've tried making a rhubarb chutney, so am going to have great difficulty keeping my hooves off it for a month!

Yummm....

MLH x

[becks77]

Recipe please..... for the first time we have decent rhubarb.

[shell]

sounds lovely,i too would like the recipe please

[Millymollymandy]

Mine's coming back too - thought I'd lost it as two years ago I dug up and forced rhubarb then replanted it elsewhere (it was taking over the veggie patch as I hadn't realised it grew so big) and it was pathetic last year. Thankfully I have 3 plants again now being fertilised by the remains of Blackie the hen and Dilly the duck.

[fruitcake]

ooo, sounds lovely
me 3 please

my rhubarb's through too - i love rhubarb - this lot was thoroughly abused and it still comes back - my dad brought it in leaf mould from fife to glasgow to my flat - where it then lay outside (in its bag of leaf mould) for several months until i brought it to argyll and cleared a wee spot away from the house build site and dig it in - the farmer then moved his fence and it was grazed by sheep and it disappeared for a couple of years, then 2 years ago when we moved into the house - i went searching - found it and transplanted it - and up it popped

[Mylovelyhorse]

Ooh, lots of interest then! Here's the recipe. It's an adapted version of one that I found on the BBC good food site:

500g red onions, finely chopped
750g rhubard, chopped into 1" chunks
500g apples, finely chopped
400g brown sugar
200g sultanas
200g dates, chopped
50g root ginger, peeled and grated
1 tblsp mustard seeds
1 dssp ground cumin
1 dssp ground coriander
1 dssp garam masala
1 tsp ground cardamom
1 tsp dried red chilli flakes
300ml red wine vinegar

Put all of the above into a large pan. Bring to the boil, then reduce and simmer gently, uncovered, until the chutney is very thick. This took around 2 hours, but I checked it every half an hour to make sure it wasn't sticking. Pot up in the usual way, and leave to mature for at least a month.

From the initial taste (!), this makes a VERY sweet chutney, so if I were making it again I'd reduce the sugar content (or leave out the sultanas). I'm sure it will change when mellowed, but I'd be interested to see what everyone else thinks!

Enjoy.

[Millymollymandy]

Thanks for posting the recipe. Let us know what it tastes like in a month's time. I won't have enough rhubarb this year but hopefully next!