Rhubarb & date chutney

Rhubarb & date chutney

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(44 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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29th Jun, 2013
This is amazing. You don't need to be a fan of rhubarb to like it, as all the other ingredients really transform it into something special. Really easy as well, will definitely make again.
3rd Jun, 2013
Good recipe. Was really popular and good with naan bread
28th May, 2013
Absolutely lovely! First time making chutney and the recipe is so easy and the results are amazing! Will definitely make again when I have more rhubarb. The only thing I did slightly differently to the recipe was I only used 450g of rhubarb as that is all I had, used the correct quantity of all the other ingredients and it still turned out great. Recommend this recipe to anyone!! :-)
31st Jan, 2013
This was my first time making chutney. It was easy and VERY tasty! The second time I made it I used white onions instead of red and it was still fantastic! yum yum :-)
31st Oct, 2012
This is the nicest chutney I've made. I needed to make some room in my freezer (!) so used rhubarb that I froze earlier in the year. Will be great for Christmas presents......if we don't eat it first
17th Aug, 2012
Simply Gorgeous!
9th Aug, 2012
This recipe turned out really well. For one who is not keen on rhubarb, this chutney has changed my mind! The chutney tastes good now, can't imagine what it will taste like in a month's time. I would highly recommend this recipe. The one thing I did change was to add less sugar than recommended as I don't enjoy overly sweet chutneys.
7th Aug, 2012
Recipe doesn't say what to do with the onions. slice, chop, finely chop? Anyway I roughly chopped them but it probably doesn't really matter too much anyhow. it took a while longer than 20 minutes to get the consistency right but it is all worth it in the end. I made 4 large jars about 4 months ago and just half way through my third one now. On my list of things to prepare early for Xmas, delicious!
4th Jul, 2012
This smelt fantastic when I was making this, and tasted good too straight out of the pan, so I think it will be yummy at Christmas, when I shall open mine, and give out for Xmas gifts!
3rd Jul, 2012
Made as the recipe said. My first time making chutney, absolutely delicious! Will definately be making again. Used as an accompaniment to both home made fishcakes and burgers and am sure will find lots of other things to eat with!


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