Bliss Balls (Basic Recipe)
Tangy & Spiced Rhubarb Chutney
Rhubarb is often associated with sweet treats like compote, pies, or jams. But did you know that it also works wonderfully in savory recipes? This rhubarb chutney combines the refreshing tartness of rhubarb with the natural sweetness of dates and a blend of aromatic spices.
The result is a flavorful, sweet-and-savory chutney that pairs beautifully with grilled vegetables, bread, bowls, or even as a topping for vegan cheese alternatives. The addition of apple cider vinegar and warming spices like cinnamon, ginger, and cumin creates a deep, well-balanced taste that enhances a variety of dishes.
The best part? This chutney is quick and easy to make and stores well in the fridge, so you always have a special ingredient on hand to elevate your meals. Give it a try and discover rhubarb in a whole new way!
Ingredients
- 300 gram rhubarb (peeled and chopped into small pieces)
- 1 small red onion (finely diced)
- 50 gram dates (finely chopped)
- 100 milliliter apple cider vinegar
- 1 teaspoon mustard seeds
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon Salt
- 1 teaspoon maple syrup (optional)
Instructions
- Wash, peel, and chop the rhubarb into small pieces. Finely chop the onion and dates.
- Heat the olive oil in a pot and sauté the onions over medium heat until translucent.
- Stir in the mustard seeds, cumin, cinnamon, and ginger. Toast for a minute until fragrant.
- Add the rhubarb, dates, apple cider vinegar, and salt. Stir well and let it simmer on low heat for about 15–20 minutes, until the rhubarb breaks down and the chutney thickens. Adjust the sweetness with maple syrup if needed.
- Transfer the chutney into a sterilized jar and let it cool.
Notes
Tips & Serving Suggestions
- Pairs perfectly with grilled vegetables, bowls, or as a spread.
- Keeps in the fridge for about 1–2 weeks in an airtight jar.
- For a more exotic flavor, add a pinch of curry or chili.
Have you ever tried savory rhubarb chutney? Let me know how you like it!
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
