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))
- 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.
- 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.
- 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.
Nutrition: see the information. (based on rhubarb which is pictured above)
- Calories: 42
- Sugar: 4.7
- Sodium: 74
- Fat: 1.8
- Carbohydrates: 6.8
- Fiber: 1.2
- Protein: 0.4