This is my favourite chutney to go with cheese. I love to make it each year towards the end of the rhubarb season when the stems becomes a bit bigger and less tender. This year, due to the rainfall we have had throughout the summer, the rhubarb crowns have continued to produce right through until September.
Ingredients for about 8-10 jam jars
1kg rhubarb stems cut into 1cm chunks
600ml white wine vinegar
300g chopped pitted dates
250g onion finely diced
1 tsp Ground ginger
1 tsp Ground mixed spice
¼ tsp cayenne pepper
1 tsp salt
½ tsp ground black pepper
750g soft dark brown sugar
What to do:
Put all the ingredients except the sugar into a large, wide, heavy based pan
(or a jam pan if you have one).
Bring to a boil and then turn down to a simmer.
Continue to simmer, stirring frequently, for 1 to 2 hours until the liquid content has reduced by half.
Add the sugar and continue to simmer. You will have to stir more often now to ensure it does not stick and burn at the bottom.
Continue stirring until the chutney has the consistency of jam. This will take another 1 to 2 hours.
Once you are happy with the thickness of your chutney, decant it into your clean sterilised jam jars and cover tightly while still hot.
TIP: When making chutney I always leave out the sugar until later in the cooking process, as I have done above. This allows you to reduce the liquid on a higher heat more quickly, thus minimising the time spent at the stove constantly stirring.