Rhubarb Date Chutney
Boldly sweet and tangy with a hint of warm spice, this Rhubarb Date Chutney is the perfect condiment to elevate your meals. Made with fresh rhubarb, luscious pitted dates, aromatic spices like cinnamon and cloves, and a splash of apple cider vinegar, this chutney brings a delightful balance of tartness and natural sweetness. Its velvety, jam-like texture and complex flavor profile pair beautifully with cheese boards, roasted meats, or as a unique sandwich spread. Ready in just under an hour, this chutney is not only an easy way to preserve the vibrant flavors of rhubarb but also a versatile addition to your pantry. Perfect for food lovers and home cooks alike, this recipe is a must-try for fans of homemade preserves and gourmet condiments!
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Recipe Information
Ingredients
- 500 grams rhubarb
- 200 grams pitted dates
- 1 large red onion
- 150 grams brown sugar
- 125 milliliters apple cider vinegar
- 1 tablespoon fresh ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon ground mustard
- 1 teaspoon salt
- 100 milliliters water
Instructions
Wash the rhubarb thoroughly and slice it into 1-inch pieces.
Chop the dates into small pieces and finely dice the red onion.
Grate the fresh ginger using a fine grater or microplane.
In a large, heavy-bottomed pot, combine the rhubarb, dates, red onion, brown sugar, apple cider vinegar, and water. Stir to mix.
Add the grated ginger, ground cinnamon, ground cloves, ground mustard, and salt to the pot. Stir well to evenly distribute the spices.
Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
Once simmering, reduce the heat to low and let the chutney cook gently for 35-40 minutes, stirring occasionally. The rhubarb should break down, and the mixture should thicken into a jam-like consistency.
Taste the chutney and adjust seasoning or sweetness if necessary, adding a bit more sugar or salt to taste.
Once thickened and well-blended, remove the pot from the heat and let the chutney cool slightly.
Transfer the chutney into sterilized jars, sealing them tightly. Let the jars cool completely before storing in the refrigerator or a cool, dry place.
Serve the chutney with cheese boards, roasted meats, or use it as a spread for sandwiches.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 357.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
