by: Max M Rasmussen

Rhubarb Chutney

Chutney is a great side dish for both spicy Indian dishes and slow cooked or braised dishes. And curries. The most famous version is probably mango chutney, but rhubarb chutney is at least as good, and a really good variation.


  • 3-4 onions
  • 1 tbsp tasteless oil
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 star anise
  • ½ tsp powdered cardamom
  • 1 bunch of rhubarb (8-10 pcs) (500 g) (1 lbs)
  • ½ cup (1 dl) sugar
  • 1 lemon, juice off
  • 10-15 (2 oz - 3 oz) (50 g - 100 g) dates, pitted
  • 1 large-ish piece (3 oz)(100 g) ginger peeled


Cut the onions into small cubes. Let them simmer in the oil until soft and brown.

Peel the ginger and cut it into small cubes.

Clean, shave and cut rhubarb and dates into roughly equal sized pieces.

Once the onions have become soft, add the spices and ginger. Let it simmer for a few minutes.

Add rhubarb and dates and let it simmer for approx. 15 minutes.

Add sugar and lemon juice. Let it simmer a few more minutes and then taste it.

Pour on glass and refrigerate. It will keep for about one week. Can also be frozen.


You can use mustard powder, wasabi, chili or horseradish instead of ginger to make the chutney strong. I prefer ginger or wasabi / horseradish.

If you want it to last for a long time, then scold the glasses before you put in the chutney. If you also boil the glasses for 15 minutes with the chutney in them, when they are closed, it can last up to a year . But be careful which glass you use. They must be designed for that use.

Rhubarb Chutney - Max M Rasmussen
Rhubarb chutney - drone photo - Max M Rasmussen
Ingredients before prep - Max M Rasmussen
Ingredients - prepped and ready - Max M Rasmussen
by: Anonymous

Hello Max, Great presentation. I have never likes Rhubarb pie with or without other fruit. However, I am very excited to test this chutney. It looks wonderful and inviting. 

Thank you much, Ed van Gass, Grace, Idaho, USA.