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Savory Rhubarb Chutney with Dates: A Homemade Condiment

A close-up of rich, dark red, glistening Savory Rhubarb Chutney with Dates piled in a small white bowl.
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Make this homemade chutney featuring the tartness of rhubarb balanced by the sweetness of dates. This savory rhubarb recipe creates a gourmet condiment perfect for pairing with meats or cheese.

Ingredients

Scale
  • 1 lb fresh rhubarb, chopped into 1/2 inch pieces
  • 1 cup pitted Medjool dates, chopped
  • 1 large yellow onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Combine the chopped rhubarb, chopped dates, sliced onion, apple cider vinegar, brown sugar, and water in a large, heavy-bottomed pot or Dutch oven.
  2. Add the grated ginger, mustard seeds, salt, and cinnamon to the pot. Stir all ingredients together well.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
  4. Reduce the heat to low and let the chutney simmer gently. Cook uncovered for 45 to 60 minutes, stirring every 10 minutes.
  5. The chutney is done when the rhubarb has completely broken down, the mixture has thickened significantly, and it coats the back of a spoon.
  6. Remove from heat. Allow the chutney to cool slightly before transferring it to clean jars for storage.

Notes

  • For canning, process filled jars in a boiling water bath for 10 minutes to seal them for long-term storage.
  • This chutney pairs well with grilled chicken, pork chops, or sharp cheddar cheese.
  • If you prefer a smoother texture, you can briefly use an immersion blender at the end of cooking, but leave some texture remaining.

Nutrition

Find it online: https://cravybite.link/savory-rhubarb-chutney-with-dates/