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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25th Jun, 2012
Picked the rhubarb from the garden this morning and made this straight away. Looks, smells and tastes delicious, and that's before it's had a month to mature! I made 12 small jars, and it was very easy. I had frozen cranberries so used those straight from the freezer, squashing them a little as they cooked. Can't wait to eat it!
22nd Jun, 2012
This was my first chutney making session ever and I'm extremely pleased with the results. I had a load of rhubarb from my dads alotment and thought this would be a good use for it. I love cooking and do tweak recipes a lot to put my stamp on it and I did the same here. I make a lot of curries so used my knowledge from that to help me here. Instead of dates I used apricots and for the spices I used garam masala, cumin, chinese 5 spice (don't go crazy with these though) and it worked a treat. Tasted delicious and I think after a few months will be a real treat. I cooked it a lot longer though to get the consistency right so wouldn't necessarily go with the 40 min cooking time suggested in the recipe :) Thanks!!
14th Jun, 2012
Fantastic chutney, the first batch was snapped up so fast by relatives that I've had to make another, but double up the quantity this time so I can keep a couple of jars!
18th May, 2012
How long would this last? If I made it now, would it be ok for Christmas?
11th Apr, 2012
Quite simply THE best home made chutney ever, Delia's Christmas chutney is ace too, with the 2 of them in the cupboard I never buy a single jar of shop stuff. Brilliant!
18th Mar, 2012
Amazing. I received many compliments!
9th Feb, 2012
Made this in Nov 2011 to allow to mature for a month in time for Xmas pressies. So far all comments have been great - everyone really enjoyed it! I had a glut of rhubarb from my garden during the summer so I pulled it, chopped it up (raw), bagged it up in 1lb amounts and popped it into the freezer. Meant I had plenty to make a big batch of this chutney! Will be making again later this year for Xmas pressies again!
27th Jan, 2012
Fantastic recipe, really fantastic. I've never made chutney before but I took a risk for a different christmas present for the girls and it is DELICIOUS. I gave away everything I made so it was quite a nervous gift but after a 'posh ploughmans' lunch with one of the girls today I can say with absolute certainty that this is scrumptious. Just came back to the website to get the shopping list to make my next batch!!!! Can't wait till I have a pot of my very own :-) p.s. Rhubarb was out of season when I made it so I was forced to use tinned but it turned out just dandy. No complaints whatsoever...although I will use fresh this time round.
20th Nov, 2011
all time favourite no changes necessary
17th Nov, 2011
I made this back in July and have left it to mature until this week. It is really delicious and I am sure will get better with age. Will now share some the jars with friends - I like to test them first!


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