Rhubarb & date chutney

Rhubarb & date chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.
9th Oct, 2009
Fantasic! never made chutney before....this is so easy and tastes so delicious!!...will definitely be making more...it is yum yum yummy!!
21st Sep, 2009
Delicious- managed to leave it the month to mature as suggested and the flavors combined really well. Will definitely make it again next year.......but may attempt to ration it so that it lasts more than 3 weeks!
10th Sep, 2009
Amazing flavors. Really impressed. I'll make it again.
14th Aug, 2009
Another excellent chutney recipe, having tried the spiced courgette chutney this is equally as nice, though can be a bit pricey to make if you just want to use your rhubarb up like us. It makes about 9 small jars of chutney.
9th Jul, 2009
Made it last night- already tastes great.....not sure whether I'll be able to wait a month!
15th Jun, 2009
I made this a few months ago, being used to chutney I found it a bit much at first. Now it's had about three months in it's jars its much more rounded. I didn't have any curry powder so used turmeric instead. Very tasty with cheese and crackers!
18th May, 2009
Looking forward to trying this. Any recommendations for variety of apple to use or avoid ? Thanks
2nd May, 2009
First time I've made chutney, it was a huge success. Gave it away as Christmas pressies (keeping some for myself of course) it was a huge hit, lots of requests for more. Used frozen rhubarb, as rhubarb was out of season when I made it. Will certainly be making again.
15th Apr, 2009
Hi - this looks lovely. Any idea as to it's shelf-life? Thanks.
29th Mar, 2009
This was the easiest chutney that I've ever made and no vast pools of vinegar to be reduced. Delicious.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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?