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rhubarb chutney

Sweet and Spicy Rhubarb Chutney for Flavorful Meals

This plant-based rhubarb chutney combines vibrant tartness with aromatic spices, making it a must-try condiment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chutney
  • 2 cups Fresh rhubarb Washed and cut into 1-inch pieces.
  • 1 medium Red onion Finely chopped.
  • 1 cup Medjool dates Pitted and chopped.
  • 1/2 cup Apple cider vinegar
  • 1 tablespoon Mustard seeds
  • 1 teaspoon Cumin Ground or whole.
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Ginger powder
  • 1/2 teaspoon Salt Adjust to taste.
  • 2 tablespoons Maple syrup Optional for sweetness.
  • 1 tablespoon Olive oil For sautéing.

Equipment

  • Medium-sized pot

Method
 

Preparation Steps
  1. Wash the fresh rhubarb thoroughly under cold water. If desired, peel the outer skin and cut the stalks into small pieces, about 1-inch long.
  2. Finely chop the red onion and pit and chop the medjool dates into small pieces.
  3. In a medium-sized pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté for about 4-5 minutes until they turn translucent.
  4. Sprinkle in the mustard seeds, cumin, cinnamon, and ginger powder into the pot. Stir for about 1-2 minutes until fragrant.
  5. Add the chopped rhubarb and dates, followed by the apple cider vinegar and salt. Stir well to combine.
  6. Reduce heat to low and cover the pot. Let the mixture simmer for 15-20 minutes, stirring occasionally.
  7. Taste the chutney and adjust sweetness with maple syrup if desired. Allow to simmer for a couple more minutes.
  8. Remove from heat, let cool slightly, and fill sterilized jars with the chutney. Seal tightly and refrigerate.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gFat: 2gSodium: 100mgPotassium: 50mgFiber: 1gSugar: 9gVitamin C: 1mg

Notes

Store the chutney in an airtight jar in the refrigerator for up to 3 weeks or freeze for long-term storage.

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