Rhubarb & date chutney

Rhubarb & date chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

Prep: 25 mins Cook: 40 mins


Makes about 2.25kg/5lb
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it

Nutrition and extra info

  • Easily halved

Nutrition: per tbsp

  • kcal19
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0.07g


  • 50g fresh root ginger, grated
  • 300ml red wine vinegar
  • 500g eating apple, peeled and finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 200g pitted date, chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g dried cranberries or raisins
  • 1 tbsp mustard seed
  • 1 tbsp curry powder
  • 400g light muscovado sugar
  • 700g rhubarb, sliced into 2cm chunks



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 500g red onion


  1. Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.

  2. Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Aug, 2020
Delicious! I used prunes instead of dates, which worked very well. The mustard seeds and curry powder creat a lovely warm flavour
6th Jul, 2020
This is super easy and super tasty. Gave several jars away and everyone says how nice it is, so much so they are returning empty jars for me to refill!
5th Jul, 2020
Can this chutney be frozen please?
17th Jun, 2020
Tastes lovely!
Heron J
24th May, 2020
This is a delicious chutney. Will definitely be making again and again. I prepped all the ingredients the night before (except the apples) then got up early to make it. I doubled the recipe but only had enough raisins/cranberries for one lot - it doesn't matter though. I used Apple Cider Vinegar instead. I also used a mix of red and white onions and diced them and the ginger finely (instead of grating the ginger) . It smells good during the cooking process. I made 15 jars (between 250-500g) We had some chutney with dinner that night and it is sooo good. So it will be interesting to see how much better it is in a months time.
23rd May, 2020
Lockdown cooking with my son age 11. It smells and taste great, immediately. Looking forward to opening a jar in a couple of months
12th Dec, 2016
Hi - Silly question perhaps, but how do you prep the onions? It says to boil them but doesn't say if they should be diced, grated, etc? Thanks!
7th Aug, 2016
Wow absolutely delicious, have never made chutney before, so much easier than jam. Have literally just made it, and had to have a taste. If it matures with age, then can't wait. Has really bite, and a kick to it, lovely.
3rd Jun, 2016
Just made this chutney. First time I have ever made a chutney and second time I have cooked with rhubarb. Was easier than I expected. Had no dates so used extra apple, rhubarb and raisins. Also had no mustard powder and just had enough red wine vinegar but it smells and looks okay. Excited to wait a month before tasting.
20th Jul, 2015
Just made this chutney to use some of my rhubarb glut. Recipe worked well and it smells delicious, just a month to wait now until we an taste it.


29th Nov, 2018
Can you use tinned rhubarb?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. No we would recommend using fresh rhubarb in this recipe to ensure the correct consistency.
16th Jun, 2017
Considering how much fruit, especially the dates, is in this recipe, I was wondering how you arrived at a figure of 0 gm. in relation to the fibre content per tbsp.?
goodfoodteam's picture
5th Jul, 2017
Thanks for your question. The figures are presented per tablespoon and works out at roughly 0.3g per tbsp which has been rounded down. Hope that makes sense now.
9th May, 2014
how do I download chutney labels
goodfoodteam's picture
12th May, 2014
Hi there, thanks for getting in touch. You can find the labels in the tip section, just below the ingredients list, but for ease here is the link: http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/editor_files/preserving-labels_9.pdf Hope you enjoy the chutney!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?