Rhubarb, Date & Apricot Chutney - cooking recipe

Ingredients
    4 cups sliced rhubarb
    1 cup chopped dates
    1/2 cup chopped dried apricot
    1/4 cup finely chopped onion
    1 cup lightly packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup finely chopped crystallized ginger
    1/4 teaspoon freshly grated nutmeg
    1/4 teaspoon pickling salt
    1 teaspoon curry powder
Preparation
    Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive 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.
    Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).

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