Moroccan inspired spiced chutney - great with cheese or pate
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I make preserves from real, natural ingredients, No hidden additives, no artificial shortcuts - just real food and hard work
Out to the garden
I have over 100 "crowns" of rhubarb growing in my garden which I run on a totally organic basis. When I decide to make Rhubarb & Date delight I head straight out to the garden for my main ingredient. I top and tail the rhubarb as I pick it and the "waste" goes onto my compost heap.
What I add
Once the rhubarb has been picked and sorted it's a short walk to my kitchen unit situated between the house and garden. There the rhubarb stalks are washed and chopped. Then it's time to add the vinegar - unpasteurised natural cider vinegar bought direct from the farm where it is made by Armagh Cider Company.
Dates (unfortunately I cannot grow these or I would try!) are chopped and added. Sugar and spices are next.
Low and slow
At this stage everything is brought to the boil and then cooked low and slow until it reaches exactly the right consistency - no need for artificial setting agents or thickeners - just patience!
That's it - into the jar
Once everything is ready it is into the jar. Filled and weighed to make sure it complies with weights and measures, lidded, then onto the shelf to cool before being batch numbered the next day and then labelled.