Rhubarb Date Chutney combines the sharp acidity of rhubarb with the natural sweetness of dates to create a balanced mix of tangy and sweet flavors. The chutney cooks down into a smooth, slightly jam-like texture that pairs well with both Indian and Western dishes.
It’s a versatile condiment that goes with samosas, pakoras, naan, or plain rice, and also works as a spread for bread or cheese. Because it freezes well, it’s an easy way to preserve rhubarb’s bright flavor beyond its short season.
Rhubarb Date Chutney
Ingredients
- 700 g rhubarb
- 150 g soft dates, pitted
- 1 tablespoon ghee
- ½ teaspoon mustard seeds
- 4 cloves
- 4 allspice berries, ground
- 1 tablespoon coriander seeds, ground
- 1 small onion
- 1 chili pepper
- 150 ml water
- ½ teaspoon turmeric
- ½ teaspoon salt
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 and 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.
Nutrition
FAQs – Rhubarb Date Chutney
1. What does Rhubarb Date Chutney taste like?
It’s a tangy-sweet chutney with a warm spice profile. The tartness of rhubarb balances beautifully with the natural sweetness of dates and the depth from cloves, coriander, and mustard seeds.
2. Can I use frozen rhubarb?
Yes, frozen rhubarb works just as well. There’s no need to thaw it fully—just add a few extra minutes to the cooking time to let any excess liquid evaporate.
3. How long does the chutney last?
Sealed jars keep for several months in a cool, dark place. Once opened, refrigerate and use within 2–3 weeks.
4. Can I adjust the sweetness or spice level?
Absolutely. Add more dates for a sweeter chutney or an extra chili for more heat. You can also stir in a spoonful of jaggery or sugar if you prefer a rounder flavor.
5. What dishes pair well with it?
It’s perfect with Indian snacks like samosas, pakoras, and papad, or as a side for rice, curries, cheese boards, and grilled meats. It also tastes great on toast or sandwiches.
6. Can I make it vegan?
Yes, simply replace ghee with coconut oil or another neutral vegetable oil.
7. How can I make the texture smoother?
Mash the chutney lightly while cooking, or blend a portion of it once cooled for a smoother, thicker consistency.
8. Does the flavor improve over time?
Yes! The chutney actually tastes better after a few days as the spices and fruit meld together, deepening the flavor.
9. Can I freeze it?
Definitely. The chutney freezes well for up to 3 months. Divide it into small portions and thaw as needed.
10. Is rhubarb safe to eat in chutney?
Yes, as long as you use only the stalks. The leaves of rhubarb are toxic and should always be discarded.
I love having a jar of this chutney on hand - it’s such a simple way to add something special to a meal. Whether you serve it with something traditional or just a slice of bread and cheese, it always brings a little extra warmth to the table.
Have a question or something to share? Leave a comment below!