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Rhubarb and Mejool Date chutney

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

Rhubarb and Medjool Date Chutney


  1. Heat two 1lb jam jars in the oven for ten minutes to sterilise
  2. Heat two lids in a pan of boiling water for ten minutes to sterilise
  3. Wash and cut rhubarb into small chunks
  4. Remove stones from the dates and cut into 4
  5. Put all the ingredients into a pan and heat on high till bubbling
  6. Turn the heat to medium for about twenty minutes.
  7. keep an eye so it does not burn on the bottom of the pan
  8. The rhubarb should be soft and dates falling apart in the pan which takes about 20-30 minutes
  9. Spoon into jars while hot and put the lids on immediately
  10. Be careful as the jars and contents are very hot
  11. 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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