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    You are in: Home / Recipes / Rhubarb, Date & Apricot Chutney Recipe
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    Rhubarb, Date & Apricot Chutney

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    TheSource's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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. 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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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb, Date & Apricot Chutney

    Serving Size: 1 (1085 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 547.3
     
    Calories from Fat 7
    38%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 235.0 mg
    9%
    Total Carbohydrate 139.0 g
    46%
    Dietary Fiber 9.7 g
    38%
    Sugars 122.3 g
    489%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    crystallized ginger

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