Rhubarb & date chutney

Rhubarb & date chutney

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(47 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
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  • 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.

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Comments, questions and tips

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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.
25th Aug, 2014
Only my second attempt at a chutney but this was very simple and delicious! I halved the recipe and produced 5 kilner 0.25 litre jars. Am very happy with the end result and am planning on giving some for christmas presents.
31st Jul, 2014
Never made Chutney before but was given some Rhubarb and looked up this recipe. It was so easy to make and I entered it into a Jam/Chutney competition in a local Womens group and it won! So guess I will be making it again as it didn't last long enough to let it mature to its full potential, but it goes well with everything :)
10th Aug, 2013
Just made a batch and on our hob and simmer time was pretty accurate - too salty for me though - hopefully the saltiness will lesson over time.
14th May, 2015
That's odd. The recipe doesn't call for any salt. Possibly the curry powder you used?
8th Jul, 2015
It does state 2 teaspoons of salt in the method, but not in the ingredients list, so the recipe has salt in 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!
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