Dinner

Rhubarb & Date Chutney Recipe

ByCleo Brixton November 22, 2025November 22, 2025

Introduction

This Rhubarb & Date Chutney is a delightful blend of tart rhubarb, sweet dates, and warming spices. It’s perfect for adding a flavorful kick to cheese boards, sandwiches, or roasted meats. With its thick, jammy texture, it’s a homemade preserve you’ll want to keep on hand.

A white plate on a white marbled surface holds three main items: a thick triangular wedge of cheese with a brown rind, two slices of light golden bread with a soft inside on the upper left, and a small metal bowl filled with a chunky reddish-brown chutney placed towards the top center. A silver spoon rests inside the bowl, with its handle pointing right. A silver butter knife lies on the plate's right edge, its blade facing down. The plate is set on a folded light purple cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g fresh root ginger, grated
300ml red wine vinegar
500g eating apples, peeled and finely chopped
200g pitted dates, chopped
200g dried cranberries or raisins
1 tbsp mustard seed
1 tbsp curry powder
400g light muscovado sugar
700g rhubarb, sliced into 2cm chunks
500g red onions
2 tsp salt

Instructions

Step 1: Place the red onions, grated ginger, and red wine vinegar in a large pan. Bring to the boil over medium heat, then reduce to a simmer and cook for 10 minutes.
Step 2: Add the apples, chopped dates, dried cranberries or raisins, mustard seed, curry powder, light muscovado sugar, and salt to the pan. Stir well and bring the mixture to the boil.
Step 3: Simmer the mixture uncovered for about 10 minutes, or until the apples are tender, stirring occasionally to prevent sticking.
Step 4: Stir in the rhubarb chunks and continue cooking uncovered for 15 to 20 minutes until the chutney thickens and reaches a jammy consistency.
Step 5: Remove the chutney from heat and let it sit for 10 to 15 minutes to thicken further.
Step 6: Spoon the warm chutney into sterilised jars and seal tightly. Allow to cool before labeling.
Step 7: Store the chutney for at least one month before eating to allow the flavors to mature.

Tips & Variations

Sterilise jars by running them through a hot dishwasher cycle and boiling the lids for five minutes, or heat clean jars and lids in the oven at 160°C (fan 140°C/gas 3) for 15 minutes.
Try swapping dried cranberries with raisins or chopped dried apricots for a slightly different taste.
Add a pinch of chili flakes if you prefer a spicy kick in your chutney.

Storage

Store the chutney in sterilised, airtight jars in a cool, dark place for up to 6 months. Once opened, keep refrigerated and consume within 3 weeks. Reheat gently before serving if you prefer it warm.

How to Serve

A white plate on a white marbled surface holds three main items: a thick slice of crusty bread with a light golden crust and soft, airy white inside on the upper left, a triangular wedge of cheese with a rough brown rind and smooth pale yellow inside at the bottom left, and a small metal bowl filled with dark red chunky chutney placed near the center right with a metal spoon resting in it. A butter knife with a dark handle lies across the plate behind the bowl, and a folded light purple cloth napkin is underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this chutney?

Yes, frozen rhubarb works well. Just thaw it first and drain any excess liquid before adding to maintain the right consistency.

How long does the chutney need to mature before eating?

For the best flavor, let the chutney mature for at least one month after sealing the jars. This allows the spices and fruits to fully blend and develop depth.