Rhubarb, Date & Apricot Chutney

Name: Rhubarb, Date & Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 cups
Ingredients: 946.36 ml sliced rhubarb; 236.59 ml chopped dates; 118.29 ml chopped dried apricot; 59.14 ml finely chopped onion; 236.59 ml lightly packed brown sugar; 118.29 ml apple cider vinegar; 59.14 ml finely chopped crystallized ginger; 1.23 ml freshly grated nutmeg; 1.23 ml pickling salt; 4.92 ml curry powder

Submitted by TheSource

"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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Ready In:: 45mins
Ingredients:: 10
Yields:: 3 cups

ingredients

946.36 ml sliced rhubarb
236.59 ml chopped dates
118.29 ml chopped dried apricot
59.14 ml finely chopped onion
236.59 ml lightly packed brown sugar
118.29 ml apple cider vinegar
59.14 ml finely chopped crystallized ginger
1.23 ml freshly grated nutmeg
1.23 ml pickling salt
4.92 ml curry powder

directions

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.
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).