Rhubarb, Date & Apricot Chutney

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."

 

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

ingredients

• 4 cups sliced rhubarb
• 1 cup chopped dates
• 1⁄2 cup chopped dried apricot
• 1⁄4 cup finely chopped onion
• 1 cup lightly packed brown sugar
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup finely chopped crystallized ginger
• 1⁄4 teaspoon freshly grated nutmeg
• 1⁄4 teaspoon pickling salt
• 1 teaspoon curry powder

directions

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. 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).