Rhubarb and Medjool Date chutney Recipe
Delicious soft middle Eastern dates with truly Yorkshire rhubarb is definitely worth trying. This recipe contains no onions so its...
Ingredients
| 250g | Rhubarb |
| 250g | organic Medjool dates |
| 2 tablespoons | tamarind paste |
| Zest and juice of 1 lime | |
| ½ teaspoon | organic nutmeg |
| ½ teaspoon | organic Cinnamon |
| 2 tablespoons | brown sugar |
| 1 tablespoon | runny honey |
| ¼ pint | water |
Method
- Heat two 1lb jam jars in the oven for ten minutes to sterilise
- Heat two lids in a pan of boiling water for ten minutes to sterilise
- Wash and cut rhubarb into small chunks
- Remove stones from the dates and cut into 4
- Put all the ingredients into a pan and heat on high till bubbling
- keep an eye so it does not burn on the bottom of the pan
- Turn the heat to medium for about twenty minutes.
- The rhubarb should be soft and dates falling apart in the pan which takes about 20-30 minutes
- Spoon into jars while hot and put the lids on immediately. Be careful as the jars and contents are very hot
- Label your jars so you can remember what is inside as you will need to let the contents mature for a couple of weeks before you try.
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