Fruit Chutney

Fruit Chutney/ Rhubarb Chutney | Component Cooking | Naturally Ella

A base recipe for cooked, fruit-based chutneys. Perfect for topping curries, burgers, and grain bowls. 


  • 1 tablespoon olive oil or coconut oil
  • 1/4 cup minced yellow onion
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons apple cider vinegar
  • 1/4 cup pitted and chopped Medjool dates ((50 g)- add more if you like sweeter)
  • 2 cups cut fresh fruit like rhubarb, apples, or tomatoes ((½ pound))
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • 1/8 teaspoon red chili flakes ((optional))


  1. In a medium pot, heat olive oil for the chutney. Add in onions and ginger, cooking until fragrant, 2-3 minutes. Add in vinegar and give a good stir to loosen up any stuck onions. Add in the remaining ingredients and reduce heat to low.
  2. Let chutney cook until fruit and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat/fruit.) Taste and add more seasonings if needed. Remove from heat and let sit until ready to serve.
  3. Refrigerate chutney for up to two weeks or freeze for longer storage.


Tips & Tricks:  This chutney can really be made to your liking. Want it sweeter? Add more dates. Like a punch of ginger? Add another teaspoon. This is a solid recipe to let yourself play.

Stock up: get the pantry ingredients you will need: dates, ginger, vinegar.

Nutrition: see the information. (based on rhubarb which is pictured above)