Diary of a Foodie

Rhubarb Chutney

Diary of a Foodie: Season One: Australia: Slow Food

Makes about 3 cups
  • Active Time:20 min
  • Start to Finish:2 hr (includes cooling)
January 2007
  • 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
  • 3/4 cup pitted dates (1/4 pound), finely chopped
  • 1/2 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
  • 1/4 teaspoon salt
  • 1/2 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.
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