Grandma’s Rhubarb Chutney Recipe – Sweet and tangy, with spices
Sweet, tangy, and gently spiced, Grandma’s Rhubarb Chutney Recipe has mellowed beautifully over time. Make this chutney in the light of rhubarb season to savour on darker nights. Perfect for cooler autumn days, and festive cheeseboards. A true taste of Grandma’s kitchen magic.
This is why I love Grandma’s rhubarb chutney recipe: it transforms with age. What starts as sharp and spice-leading softens into something rounded, balanced, and deeply comforting. This batch is the perfect companion for autumn suppers. It is also perfect for Christmas gatherings. This is proof that good things really do come to those who wait.
Contents
A Letter to my late Grandma
Before we get into the chutney itself, I want to share something personal. I wrote a letter to my late grandma. She inspired so much of the way I cook and host today.
Grandma,
Last year we moved into our new home in the Northumberland countryside. It reminds me so much of your cottage in Devon. While unpacking boxes, I shared memories with Gary of my childhood visits. These are some of the clearest and happiest memories I still hold.
As I was unpacking my cookbooks, a letter fell to the floor. It was addressed to you, dated 1996, posted from Nottingham to Devon. Inside were just two recipes: Apple Chutney and Rhubarb Chutney. No cover note, no sign-off. I’ve no idea who sent them or whether you ever even made them.
We spotted the huge rhubarb crown in our garden. I turned to Gary and said: I have to make this. The recipe called for a mountain of ingredients. I did wonder, what if it’s awful? Were you just being polite when you said, “Oh, that’s delicious! I must get the recipe”? But I took it as a sign — and I made it.
When young Lee was busy experimenting in the kitchen, Mum would say, “you’re just like your grandma.” Not exactly what a boy wants to hear at the time! What she meant was that, like you, no pan, pot, or worktop was safe. Flour everywhere, every dish in use. Gary now gets to share that joy — and moans about it constantly.
Making this recipe, I realised I’m really a mix of all my grandparents, a quarter of each. The baking and gardening bug skipped Mum and Dad but landed firmly on me. Like both Grandads, I love growing food — though my allotment tomatoes are nothing compared to their prize produce.
Like you and Nana, I love baking, hosting, and making the most of what I grow. Nana was the queen of pastry and crumbles, a true home cook food icon for me. And you were the host with the most — laying on feasts that left your guests stuffed and smiling. I suppose I’ve carried that on too.
It’s now five months since I made the Rhubarb Chutney, and it’s delicious. I can picture you serving it proudly on a cheeseboard. I can also picture you telling the mysterious recipe-giver, with total honesty, that you had to have their recipe. And I’m so glad you did.
It made a lot. This means I had enough to share the joy with friends. I’m also ready for the festive season. Bring on the cheeseboards!
Lots of love,
LeeLee
This is my version of the mysterious Rhubarb Chutney recipe. Grandma once held it in her hands. It is adapted for today’s kitchen. Nevertheless, it is still full of nostalgia and perfect for cheeseboards. Let’s get cooking
What ingredients do I need to make rhubarb chutney?
To make Grandma’s rhubarb chutney recipe, gather rhubarb, dates, and onions. Also, prepare spices like ginger, mixed spice, and curry powder. Additionally, you’ll need sea salt, soft brown sugar, and malt vinegar. It’s a big-flavour chutney — sweet from the dates and sugar, tangy from the rhubarb and vinegar, and warmly spiced.
How do you make rhubarb chutney from scratch?
It’s simpler than it looks! Chop the rhubarb, dates, and onions, then cook them low and slow with spices, sugar, and vinegar. After a couple of hours of gentle simmering, the mixture thickens into a chutney that’s glossy and spoon-coating. The key is patience — it needs time to reduce and mellow.
Can you freeze rhubarb chutney?
You can, but honestly, it’s best preserved in sterilised jars. The vinegar and sugar naturally preserve it, and the flavour develops beautifully over 4–6 months. Freezing stops that maturing magic from happening.
How long does homemade rhubarb chutney last?
Unopened jars of Grandma’s rhubarb chutney recipe will happily keep for a year in a cool, dark place. They often last longer. Once opened, store in the fridge and eat within a couple of months. It’s important to sterilise your jars before use.
What does rhubarb chutney taste like?
This recipe is a balance of sweet, tang, and spice. The vinegar sharpness mellows over time, leaving a chutney that’s fruity, gently spiced, and perfect for autumn and festive cheeseboards.
What can I serve with rhubarb chutney?
Grandma’s rhubarb chutney recipe is a perfect match for strong cheddar. It also pairs beautifully with cold meats, pork pies, ham, leftover turkey, or even spread in a sandwich. Basically: anywhere you’d use a pickle or relish, this chutney will shine.
Do I need to peel rhubarb for chutney?
Nope! Just trim the ends and chop. The skin helps give the chutney colour and flavour.
Can I use frozen rhubarb to make chutney?
Yes — just defrost it first and drain off any excess liquid, otherwise your chutney will end up too runny.
Is rhubarb chutney sweet or savoury?
It’s both! The dates and sugar give a rich sweetness, while the vinegar and rhubarb bring tang. Spices tie it together, so it works equally well with savoury cheese boards or alongside roast meats.
How do you thicken rhubarb chutney?
The chutney thickens naturally as the water evaporates during a long simmer. The test is simple. Drag a spoon through the pan. If the mixture parts and no liquid pools in the gap, it’s ready.
Cook’s Note ⚠️
Remember: rhubarb leaves are poisonous and should never be eaten. When trimming your rhubarb, bin the leaves. Do not compost them. The leaves contain oxalic acid, which is harmful to both people and pets.
Rhubarb and Date Chutney
Grandma’s Rhubarb Chutney Recipe
Equipment
- 1 large pan
Ingredients
- 1.8 kg rhubarb
- 450 g pitted dates
- 450 g onions
- 15 g ground ginger
- 55 g ground mixed spice
- 7 g medium curry powder
- 15 g sea salt
- 900 g soft brown sugar
- 850 ml malt vinegar
Instructions
- Cut up the rhubarb, chop the dates finely, and mince or finely chop the onions.
- Place into a large pan. Add the spices, salt, and sugar, with 285 ml of vinegar.
- Simmer gently for at least 2 hours until tender, adding a little more vinegar to prevent sticking.
- Add another 425 ml of vinegar and continue simmering until the mixture is thick and leaves no loose liquid when a spoon is drawn through. If the rhubarb is very moist, up to 140 ml vinegar may not be required — reserve this amount until the final test.
- Spoon into hot sterilised jars straight away and cover with waxed paper discs and seal with vinegar-proof lids.
- Label and store in a cool, dark place.
Notes
If you make Grandma’s Rhubarb Chutney Recipe, I’d love to hear how it turns out for you! Share your creations with me on Instagram @TheDelectableGarden and Facebook @TDG.co.uk and tag me so I can see your cheeseboards in all their glory. And don’t forget to save or pin this recipe for when rhubarb season comes back around.
The journey began with a letter in 1996. Today, grandma’s rhubarb chutney recipe is finally in my kitchen. It was worth the wait! I hope it brings as much comfort and flavour to your table as it has to mine. Here’s to good food, good memories, and very strong cheddar. 🧀✨
Lee