A simple yet absolutely delicious Rhubarb and Date Chutney recipe that I created during one of my mornings experimenting in the kitchen. This tangy chutney makes any dish look better.
You can serve it by the spoonful with cheese and biscuits, an accompaniment to a spicier, curry-type meal or on your sandwiches with deli or cold meats. It’s really that divine!
To make Rhubarb and Date Chutney, you will need the following ingredients:
In a small saucepan, toss the cut rhubarb, chopped dates and onions together.
Season with cayenne pepper and ginger.
Pour the vinegar over the mix and stir well.
Over a low heat, simmer for 15-20 minutes, stirring occasionally until fruit is soft and tender. Add sugar to taste.
Pour into sterilized jars and seal until use. Store in the fridge for up to 4 weeks.
Allow to cool before serving.
If you’re having a cheese and wine evening, then all you need is this Rhubarb and Date Chutney to keep the evening exciting and the juices flowing. It’s absolutely delicious and not a usual chutney, so why not give it a try? Be exciting and tag #cookmerecipes in your own online cooking posts!
