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Rhubarb, Date and Apricot Chutney Recipe

Author Photo
By Ellie Todd And Margaret Howard | Jun 14, 2018

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Prepare this chutney before the holiday and serve it with one of the many dishes.
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“Preserving Made Easy” by Ellie Todd and Margaret Howard is helpful for readers who want to preserve in small batches.
  • 3 cups



  • 4 cups sliced rhubarb 1 L
  • 1 cup chopped dried dates 250 mL
  • 1 cup lightly packed brown sugar 250 mL
  • 1/2 cup chopped dried apricots 125 mL
  • 1/2 cup cider vinegar 125 mL
  • 1/4 cup finely chopped onion 50 mL
  • 1/4 cup finely chopped Candied Ginger or crystallized ginger 50 mL
  • 1 tsp curry powder 5 mL
  • 1/4 tsp ground nutmeg 1 mL
  • 1/4 tsp pickling salt 1 mL


  • Combine rhubarb, dates, sugar, apricots, vinegar, onion, ginger, curry powder, nutmeg and salt in a medium stainless steel or enamel 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.
  • Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (headspace). Process 10 minutes for 1-cup (250 mL).
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