Description
A recipe for a balanced, savory chutney featuring tart rhubarb and sweet dates, spiced for depth.
Ingredients
Scale
- 1 lb rhubarb, chopped
- 1 cup pitted dates, chopped
- 1 large onion, finely chopped
- 1 inch ginger, grated
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
Instructions
- Combine all ingredients in a heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer gently for 45 to 60 minutes.
- Stir frequently, especially toward the end, to prevent sticking.
- The chutney is done when the rhubarb has broken down and the mixture is thick.
- Remove from heat and let it cool slightly before transferring to clean jars.
Notes
- For a smoother texture, you can process half the mixture with an immersion blender before the final simmer.
- Adjust the cayenne pepper amount if you prefer less heat.
- This chutney tastes better after resting for a few days in the refrigerator.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Condiment
- Method: Stovetop Simmering
- Cuisine: General
Nutrition
- Serving Size: 2 tablespoons
- Calories: 75
- Sugar: 15g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg