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Rhubarb and Ginger Chutney

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Rhubarb and Ginger Chutney
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
111
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie111 kcal(5 %)
Protein0.8 g(1 %)
Fat0.14 g(0 %)
Carbohydrates27.77 g(19 %)
Sugar added22.63 g(91 %)
Roughage1.34 g(4 %)
Vitamin A5.11 mg(639 %)
Vitamin D0 μg(0 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.27 mg(2 %)
Vitamin B₆0.05 mg(4 %)
Folate8.05 μg(3 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.04 mg(6 %)
Potassium190.14 mg(5 %)
Calcium50.24 mg(5 %)
Magnesium9.5 mg(3 %)
Iron0.2 mg(1 %)
Iodine0.45 μg(0 %)
Zinc0.11 mg(1 %)
Saturated fatty acids0.04 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
2 ¼ cups
2 teaspoons
3
large onions (roughly chopped)
6 cloves
garlic (peeled)
1 ¾ ounces
fresh Ginger root (peeled and finely chopped)
35 ounces
Rhubarb (cut into chunks)

Preparation steps

1.
Place the vinegar, sugar, salt, onions and garlic in a large pan and slowly bring to the boil, stirring from time to time.
2.
Turn up the heat, boil fast for 5 minutes then add the rhubarb and continue cooking for 15 minutes, stirring from time to time to prevent the chutney burning.
3.
Pour the hot chutney into sterilised jars and seal tightly.