Rhubarb and Ginger Chutney

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

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

Ingredients

for
4
Ingredients
2 cups Cider vinegar
2 ¼ cups sugar
2 teaspoons salt
3 large onions (roughly chopped)
6 cloves garlic (peeled)
1 ¾ ounces fresh ginger (peeled and finely chopped)
35 ounces Rhubarb (cut into chunks)
How healthy are the main ingredients?
Rhubarbsugargingergarlicsaltonion

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.