Yorkshire Rhubarb Chutney

Saturday is market day and the appearance of forced Yorkshire Rhubarb was just tempting me to make something with it. If you’ve never had forced Rhubarb before it can be quite sharp making a very marmalade type jam as opposed to the super sweet barbs that go into a crumble.

Most chutneys follow the same basic recipe with onions and apples which provide pectin to help the chutney set easily. It’s really simple to make chutney if you can chop up a load of ingredients and throw them in a pot you can do it.

I’ve added a spice blend to the mix this time with some Dhansak spices to give it a curry kick. Due to the dates this makes quite a dark chutney for best tasting results you’ll need to leave it to mature for a week to two for the flavour to mature even though you can eat it right away.

Also one final note on sterilising jars, don’t do what I did and use water that’s too hot I played it safe this time and popped them in the oven to warm up gradually.


500 grams red onions
1 tsp ground ginger
200 ml red wine vinegar
100 ml pickling vinegar
500 grams apples (I used Brambly)
200 grams dates
200 grams raisins
1 tbsp curry spices
400 grams muscovado sugar
700 grams rhubarb


1. start by finely chopping the red onion and sweating it down a little in a large pan. Add the ginger and vinegar allow it to simmer for about 10 minutes while you chop and add the apples, and dates.

2. Add the raisins, curry spice and sugar to the mix simmer for another 10 minutes or so while you prepare the rhubarb. Be sure to add the rhubarb last to the mix. Cook for about 15-20 minutes until you get a rich jam like consistency.

3. While the jam is cooking prepare and sterilise your jars for canning. During the last 5 minutes of cooking stir the chutney continuously, you want to boil off as much excess liquid as possible to give a glossy jammy consistency.

4. Spoon your chutney into the sterilised jars and leave in a cool dry place for 1-2 weeks before eating.

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