Today I have yet another recipe using rhubarb! Last week’s chutney recipe was so delicious I decided to try this Rhubarb, Date and Apricot Chutney recipe. This one uses dates, apricots and ginger. The dates and apricots are supposed to give a rich flavor to the sweet-sour taste of rhubarb. What’s not to like! The recipe is from my all time favorite canning book, Small Batch Preserving
by Ellie Topp & Margaret Howard. I don’t think I’ve ever made a recipe out of this book that wasn’t absolutely delicious! As the title indicates the recipes are all for small batches. You will only end up with three to four cups. Some of the pickle recipes make more, so you might end up with 6 pints. This Rhubarb, Date and Apricot Chutney is a perfect addition to my pantry!
Rhubarb, Date and Apricot Chutney
Ingredients:
4 cups sliced rhubarb
1 cup chopped dried dates
1 cup lightly packed brown sugar
½ cup chopped dried apricots
½ cup cider vinegar
¼ cup finely chopped onions
¼ cup finely chopped crystalized ginger
1 tsp curry powder
¼ tsp salt
Directions:
Combine rhubarb, dates, sugar, apricots, vinegar, onion, ginger, curry powder, nutmeg and salt in a medium stainless steel or enamel 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.
Meanwhile prepare your jars for canning.
Remove hot jars form canner and ladle chutney into jars within ½ inch of rim. Process 10 minutes for half-pints and 15 minutes for pint jars.
Makes about 3 cups.
Nancy on the Home Front 