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  • Rhubarb Date Chutney

    Rhubarb Date Chutney

    This Rhubarb Date Chutney is a unique blend of tangy and sweet flavors, combining the tartness of fresh rhubarb with the natural sweetness of dates. It’s a delicious twist on traditional chutneys and pairs beautifully with dishes like samosas, pakoras, naan, pappadums, or even simple rice and bread. Rhubarb is not only full of flavor but also a good source of fiber and antioxidants. The chutney keeps well in the fridge, so you can enjoy the taste of rhubarb even after the season ends.

     

     

    Print Recipe

    Rhubarb Date Chutney

    A tangy-sweet chutney made with rhubarb and dates, gently spiced and ideal as a flavorful side or condiment.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes

    Ingredients

    • 700 g rhubarb
    • 150 g soft dates, pitted
    • 1 tbsp ghee
    • 1/2 tsp mustard seeds
    • 4 cloves
    • 4 allspice berries, ground
    • 1 tbsp coriander seeds, ground
    • 1 small onion
    • 1 chili pepper
    • 150 ml water
    • 1/2 tsp turmeric
    • 1/2 tsp salt
    US Customary – Metric

    Instructions

    • Wash the rhubarb, peel if necessary, and cut into 1 cm pieces.
    • Chop the dates into small pieces.
    • Grind the cloves, allspice, and coriander seeds using a mortar and pestle – or use pre-ground spices if you prefer.
    • Peel and finely chop the onion.
    • Finely chop the chili.
    • Heat the ghee in a saucepan over medium heat.
    • Add the mustard seeds and toast until they start to pop.
    • Add the ground spice mix and toast briefly until fragrant.
    • Stir in the rhubarb and dates.
    • Add the water and simmer for about 20 minutes.
    • Once the rhubarb begins to break down, add turmeric and salt.
    • Pour the chutney into two sterilized 500 ml jars (or four 250 ml jars).
    • Let cool slightly, then seal the jars.

    Notes

    • Sealed jars will keep for several months in a cool, dark place.
    • Once opened, store in the fridge and use within a few weeks.
    • The chutney also works perfectly with frozen rhubarb.
    • The flavor deepens over time – it often tastes even better after a few days.
    • For a smoother texture, you can mash the chutney slightly during cooking or blend part of it after cooling.
    • Rhubarb is low in calories and a good source of fiber, vitamin K, and antioxidants.
    • Dates provide natural sweetness and are rich in minerals like potassium and magnesium, as well as fiber.
  • Mango, Lime & Coconut Chutney

    Mango, Lime & Coconut Chutney

    This chutney brings together the sweetness of mango, the creaminess of coconut milk, and the fresh zing of lime zest. It’s easy to make and a great addition to a variety of dishes. Perfect for pairing with grilled meats, curries, or even just as a spread on naan, pappadams, or bread. Simple ingredients, but packed with flavor.

    Print Recipe

    Mango, Lime & Coconut Chutney

    Prep Time10 minutes
    Cook Time10 minutes

    Equipment

    • 1 Blender

    Ingredients

    • 200 ml full-fat coconut milk
    • 200 mg fresh mango, peeled and chopped
    • 50 g dried unsweetened chopped mango
    • 1 large garlic clove
    • 1/2 tbsp zest of 1 lime (around 1/2 tsp)
    • 1/4 tbsp ground turmeric (or fresh peeled turmeric)
    • 50 ml water
    • 1/4 tbsp black pepper
    • 1/2 tbsp salt

    Instructions

    • Heat the coconut milk in a small saucepan.
    • Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest, and salt. Bring to a boil, then cover and simmer for about 10 minutes, or until the dried mango softens. Let it cool.
    • Transfer the mixture to a blender and blend until smooth and creamy. You may need to add about 50 ml of water to achieve the right consistency. Stir in the finely diced red onion.
    • Pour the chutney into a bowl, cover it, and chill for 1-2 hours before serving.

    Notes

    • Adjust sweetness: Depending on the ripeness of your mangoes, you may want to adjust the sweetness by adding a little honey or sugar if needed.
    • Consistency: If the chutney is too thick after blending, add extra water, a tablespoon at a time, to reach your desired consistency.
    • Spice level: If you prefer a spicier chutney, feel free to add a pinch of chili powder or fresh chopped chili to the mixture.
    • Storage: This chutney can be stored in an airtight container in the fridge for up to 5 days.
    • Serving suggestion: Great as a side dish with grilled meats, curries, or served alongside naan, pappadams, or rice.
    • Vegan option: This recipe is naturally vegan, making it perfect for plant-based diets.