Rhubarb, Date and Apricot Chutney

Preparation

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).

Tools

 



Yield:

3 cups

Added:

Thursday, December 10, 2009 - 5:04pm

Creator:

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