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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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
Directions
Step 1
Wash the rhubarb thoroughly and slice it into 1-inch pieces.
Step 2
Chop the dates into small pieces and finely dice the red onion.
Step 3
Grate the fresh ginger using a fine grater or microplane.
Step 4
In a large, heavy-bottomed pot, combine the rhubarb, dates, red onion, brown sugar, apple cider vinegar, and water. Stir to mix.
Step 5
Add the grated ginger, ground cinnamon, ground cloves, ground mustard, and salt to the pot. Stir well to evenly distribute the spices.
Step 6
Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
Step 7
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.
Step 8
Taste the chutney and adjust seasoning or sweetness if necessary, adding a bit more sugar or salt to taste.
Step 9
Once thickened and well-blended, remove the pot from the heat and let the chutney cool slightly.
Step 10
Transfer the chutney into sterilized jars, sealing them tightly. Let the jars cool completely before storing in the refrigerator or a cool, dry place.
Step 11
Serve the chutney with cheese boards, roasted meats, or use it as a spread for sandwiches.
Nutrition Facts
| Serving size | 1243.8 grams (1243.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590 |
| Total Fat 1.90g | 2% |
| Saturated Fat 0.30g | 2% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 0mg | 0% |
| Sodium 2442mg | 106% |
| Total Carbohydrate 402.80g | 146% |
| Dietary Fiber 25.60g | 91% |
| Total Sugars 357.60g | |
| Protein 9.60g | 19% |
| Vitamin D 0IU | 0% |
| Calcium 698mg | 54% |
| Iron 5mg | 26% |
| Potassium 3111mg | 66% |
Source of Calories