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, 2011
Beautyful and tasteful chytney. I used tandoori powder , it turned out with a lovely colour i'll make it again next year!
20th Dec, 2010
A firm favourite in our house!!
15th Dec, 2010
One word.. Delicious!
19th Oct, 2010
Hey, would it be ok to use cooking apples in this or would they not work?
26th Sep, 2010
Will definately make again next year. I will cut the fruit into smaller chunks to give a smoother texture.
10th Sep, 2010
Great recipe that I will do again...made up the batch to 1.5 times what is suggested in the recipe but doubled the curry powder in error. Curry taste was especially strong when immature, more fruitiness is prevelant 2 months down the line. Think it will be even nicer if i get the proportion of curry powder correct next time.
21st Aug, 2010
Only wish I'd made more. It's been a great hit.
2nd Aug, 2010
Just opened this after making two months ago and it was fantastic, just about to make another batch before the rhubarb season is over to ensure I have enought to last all year!
10th May, 2010
This is gorgous chutney made 2 batchs last year and it has all gone. Thank goodness it is rhubarb season again!
9th Oct, 2009
Ooops forgot to rate....definitely a winner!


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