Spring is here, and it brings with it warmer weather and an abundance of fresh foods. One of my personal favorites is rhubarb. It has a deliciously tangy taste! Today, I would like to share a simple recipe for Rhubarb and Date Chutney. This chutney can be paired with grilled meat, cheese, or bread. Give it a try and savor the delightful taste of spring.

Watch my preparation video on Instagram

CHUTNEY – THE VERSATILE DELIGHT FROM INDIA

The term “Chutney” is derived from the Hindi word चटनी (caṭnī) and is pronounced as “Tschatni.” Chutneys have their origins in Indian cuisine and are typically spicy, sweet-sour, or hot and tangy sauces, often containing bits of fruit or vegetable. A good chutney is known for its perfect balance of sweetness, acidity, and spiciness. Traditionally, they are made by blending a mix of fruits, vegetables, herbs, spices, vinegar, or lemon juice.

Chutneys are a great way to add extra depth of flavor to many dishes, and they are a wonderful way to use up excess fruits or vegetables. The English introduced this delicacy to Europe during colonial times, and since then, numerous recipes with delicious variations and combinations have emerged. The possibilities of use are almost limitless. Chutney tastes delicious as a dip, with cheese, cured meats, grilled dishes, and fish. You should definitely try my Piccalilli sauce – english mustard pickle.

RHUBARB-DATE CHUTNEY AS A KITCHEN GIFT

My Rhubarb and Date Chutney is not only a delicious treat, but it’s also a charming homemade gift from the kitchen. It pairs wonderfully with many dishes, adding a fruity, sweet-sour kick to your meals. Chutneys are not just tasty, but they are also excellent for preserving fruits and vegetables. When refrigerated, they can last for several weeks, providing a delightful taste of spring or summer all year round. Give it a try and experiment with different ingredients and spice combinations.

#RHABARBERBOOM

Dear Jana, a food blogger from Nom Noms Food blog, has started a new campaign requesting rhubarb recipes. As a result, today’s #foodboom will focus on rhubarb. If you’re also a rhubarb enthusiast, I recommend checking out my fellow food blogger colleagues for more recipe ideas.

Whatinaloves nussiger Streusel Rhabarberkuchen

Nom Noms food Rhabarber Cheesecake ohne Backen

Barbaras Spielwiese Grüner Salat mit Rhabarber und Stremellachs

ELBCUISINE Köstliches Rhabarber-Rezept – süße Tarte

was eigenes Rhabarber-Buttermilch-Kuchen vom Blech

S-Küche Rhabarber Crumble mit Orange und Nuss-Streuseln

RHUBARB – HEALTH BENEFITS

Rhubarb isn’t just a tasty ingredient for desserts and dishes; it also offers several health benefits.

• Nutrient-Rich: Rhubarb is a good source of vitamin K, essential for blood clotting, and vitamin C, which supports the immune system and promotes skin health.
  High in Fiber: Rhubarb is an excellent source of fiber, promoting healthy digestion.
• Antioxidant Properties: Rhubarb contains antioxidants like anthocyanins and lutein, protecting the body from free radicals and reducing inflammation.
• Bone Health: With its vitamin K content, rhubarb can contribute to bone health by supporting bone strength and reducing the risk of osteoporosis.
• Weight Management: Low in calories and high in fiber, rhubarb is a good choice for those trying to maintain or lose weight.
• Heart Health: The fibers and antioxidants in rhubarb may help lower cholesterol levels and reduce the risk of heart disease.

Precautions: Although rhubarb has many health benefits, it’s important to note that rhubarb leaves contain oxalic acid, which can be toxic in large amounts. Therefore, always remove the leaves and use only the stalks.In summary, rhubarb is a nutrient-rich food with many health benefits. It can be a wonderful addition to a balanced diet and help support your health and well-being.

INGREDIENTS FOR RHUBARB-DATE CHUTNEY

250 g red onions*, finely diced

25 g ginger*, grated

150 ml red wine vinegar*

250 g apples, peeled and finely diced

100 g medjool dates*, pitted and finely diced

100 g raisins*

1 tsp mustard seeds*

1 tsp mustard powder*

1 tsp curry powder*

200 g raw cane sugar*

350 g rhubarb, sliced into strips

PREPARATION OF RHUBARB-DATE CHUTNEY

Put red onions and ginger in a pan with the red wine vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.

Add all other ingredients except for the rhubarb, and bring to a boil again. Reduce heat and let simmer for another 10 minutes. The apples should be soft.

Add rhubarb and let simmer for 20 minutes until your chutney is thick and glossy.

STERILIZE JARS

Preheat the oven to 130°C (270°F).

Rinse jars with hot water and place them in the oven for 15 minutes. Use gloves to remove them from the oven.

FILL CHUTNEY INTO STERILIZED JARS

Let the chutney cool for 10 minutes, then fill it into the warm sterilized jars.

Let the Rhubarb-Date Chutney sit for a month before opening and enjoying. However, it also tastes delicious when consumed immediately.

The Rhubarb-Date Chutney will keep for about 3 months.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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