Rhubarb & Date Chutney

READY IN: 1hr 20mins
Recipe by CulinaryQueen

From The Best Kept Secrets of the Women's Institute. I'm posting this here because the book doesn't belong to me and I couldn't take it home! Cooking time could be more or less than stated.

Top Review by katebri.jones

This recipe has been in my family for over 100 years and is a firm favourite.

Ingredients Nutrition


  1. Place all the ingredients in a large saucepan and bring to the boil over medium heat.
  2. Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
  3. Stir from time to time to prevent sticking.
  4. Spoon into hot sterilized jars and seal down.
  5. Label and store for 6-8 weeks before use.

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