How To Make Rhubarb & Date Chutney
Love Indian food? We can’t blame you! If you haven’t yet, you might want to trade in your regular condiments and try making your own chutney at home. After all, this savory and often spicy South Asian food item can instantly make all kinds of dishes from Indian cuisine a whole lot better. Use it as a dipping sauce for freshly-made naan bread, as a toast spread, or pair it with curries. So if you’re interested, you’ll have lots of fun playing around with these chutney recipes.
Serves:
Ingredients
- 3 cups rhubarb, chopped
- 1 cup dates, pitted and chopped
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1/2 cup red onion, chopped
- 1/2 cup raisins
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
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In a large saucepan, combine rhubarb, dates, brown sugar, vinegar, red onion, raisins, ginger, cinnamon, cloves, and salt.
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Bring mixture to a boil over medium heat, then reduce heat and simmer for 30 minutes, stirring occasionally.
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Remove from heat and let cool completely before transferring to a jar or container.
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Refrigerate for at least 24 hours before serving to allow flavors to meld together.
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Serve as a condiment with cheese, meats, or as a topping for sandwiches.
Nutrition
- Calories : 170kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 75mg
- Total Carbohydrates : 43g
- Dietary Fiber : 2g
- Sugar : 38g
- Protein : 1g
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