Rhubarb, Date & Apricot Chutney |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from Small-Batch Preserving by Ellie Topps and Margaret Howard. 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 |
Directions:
1. 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.
2. 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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