Rhubarb Date Chutney

A tangy-sweet chutney made with rhubarb and dates, gently spiced and ideal as a flavorful side or condiment.

Prep Time10

Cook Time30

Total Time40

Calories: 800kcal

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.

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.