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Rhubarb Chutney

Makes about 3 cups / Active Time: 20 min/ Start to Finish: 2 hr (includes cooling)



1 pound rhubarb stalks, trimmed and cut crosswise into 1/4-inch slices (4 cups)

1 medium onion, finely chopped (1 cup)

1 cup packed light brown sugar

¾ cup pitted dates (1/4 pound), finely chopped

½ cup golden raisins (3 ounces)

1 teaspoon coarse-grain mustard

1/8 teaspoon ground cinnamon

1/8 tablespoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

Pinch of ground cloves

¼ teaspoon salt

½ cup distilled white vinegar


Cook rhubarb, onion, and brown sugar in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved into juices released by rhubarb and onion. Continue to cook, stirring occasionally, until rhubarb is tender and begins to break down, 15 to 20 minutes.

Add dates, raisins, mustard, spices, salt, and vinegar and simmer, stirring occasionally, until mixture is thickened, 15 to 20 minutes. Transfer to a shallow bowl and cool to room temperature, stirring occasionally, about 1 hour.

Cooks' note: Chutney improves in flavor if made 1 day ahead and keeps, covered and chilled, 2 weeks.


Adapted from Di McDonald January 2007

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