RecipesSauces, Chutneys, Pickles And Jams

Rhubarb and Medjool Date chutney Recipe

Delicious soft middle Eastern dates with truly Yorkshire rhubarb is definitely worth trying.

Gluten Free
Vegan
Vegetarian
Rhubarb and Medjool Date chutney Recipe
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Ingredients

For the recipe:
  • 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

Delicious soft middle Eastern dates with truly Yorkshire rhubarb is definitely worth trying. This recipe contains no onions so its sweet and tangy and sticky, great to spread on sandwiches

Method

01
Heat two 1lb jam jars in the oven for ten minutes to sterilise
02
Heat two lids in a pan of boiling water for ten minutes to sterilise
03
Wash and cut rhubarb into small chunks
04
Remove stones from the dates and cut into 4
05
Put all the ingredients into a pan and heat on high till bubbling
06
keep an eye so it does not burn on the bottom of the pan
07
Turn the heat to medium for about twenty minutes.
08
The rhubarb should be soft and dates falling apart in the pan which takes about 20-30 minutes
09
Spoon into jars while hot and put the lids on immediately. Be careful as the jars and contents are very hot
10
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.