Rhubarb and Date Chutney – “How To Make” Recipe From The Jam Jar Shop

Posted by Neil Smith on

Selection of rhubarb, strawberries, blueberries and grapefruit

Recipe Ingredients

  • 1.8 kgs rhubarb, cut into pieces
  • 450g dates, chopped
  • 450g onions, finely chopped
  • 15g ground ginger
  • 50g mixed spice
  • 7g curry powder
  • 15g salt
  • 900g brown sugar
  • 1 litre malt vinegar

Recipe Equipment

  • Large preserving pan
  • Wooden spoon
  • Jam Jars - We recommend a pack of 8oz Jars or a pack of 8oz Hexagonal Jars
  • Muslin cloth
  • Cellophane covers & waxed discs
  • River Cottage hand book by Pam Corbin


  1. Place first three ingredients into preserving pan together with the spices, salt and sugar and 500ml of the vinegar.
  2. Simmer together until soft, add more vinegar to prevent sticking.
  3. Stir from time to time. This will take around one and a half hours.
  4. The rhubarb may contain a lot of moisture which needs to be cooked off. Up to 150ml of the vinegar may not be needed.
  5. Pot at once into warm, sterilised jars and seal immediately.

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