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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.