Fig Rhubarb Rum Chutney
This recipe stems from a Scottish chutney recipe I collected during my travels. The deep fig flavor mixed with cloves, citrus, dates, and rhubarb makes this a fabulous chutney recipe perfect with pork chops, ham, or chicken. Easy to make and easy to modify.
- 2 Cups Brown Sugar
- ¼ tsp Salt
- 2 pinches Cloves
- 1 Cups Apple Cide Vinegar
- ½ Cups Dried Dates chopped
- 1 tsp Ginger finely chopped
- 1 Large Onion chopped
- 6 Cups Rhubarb chopped
- 1 Large Apple chopped
- 2 Cups Fresh Figs quartered
- 2 tsp Garlic
- ½ Cup Spiced Rum Optional
- ¼ Cups Raisin or Cranraisins Optional
- 1 Bottle Chilled Semi-Sweet White Wine Optional - for sipping
Open chilled wine and pour a glass. Sip and enjoy while preparing and cooking chutney. (optional)
Combine dry ingredients in a large saucepan first, then add remaining ingredients.
Bring to a boil for 4 minutes. Reduce temperature.
Simmer on low heat for 45 minutes.
Ladle into 1-pint canning jars.
Let cool on the counter till room temperature.
I came across the base for this recipe in a cookbook during one of my travels to Scotland. I have modified it to suit flavors and ingredients that are readily found in the United States.
Chutney recipes in general are one of the easiest recipes to make. You can make substitutions or tweak ingredients to create a unique flavor for a particular dish or for a specific holiday meal.
This chutney recipe is delishous as a condiment with pork chops, chicken, or a thick slice of ham.