Rhubarb and Ginger Chutney
(3 votes)
(3 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
423
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 80 g | (320 %) | ||
| Roughage | 16.9 g | (56 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 55 μg | (92 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,745 mg | (44 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 89 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 shallots
- 6 centimeters ginger
- 1 tsp Coriander
- 1 tsp Mustard seed
- 1 bay leaf
- 50 milliliters apple cider vinegar
- 80 grams brown sugar
- 500 grams Rhubarb
- salt
- peppers (freshly ground)
Preparation steps
1.
Peel and finely chop the shallots. Peel and dice the ginger. Coarsely crush the coriander and mustard seeds in a mortar. Transfer to a pot with the shallots, ginger, bay leaf, vinegar, and sugar. Bring to a boil, reduce the heat, and simmer gently for 5 minutes. If necessary, add some water.
2.
Rinse and trim the rhubarb, and cut into 1 cm (approximately 1/2 inch) pieces. Add to the pot and simmer for 10 minutes, stirring occasionally. Season to taste with salt and pepper, then portion into jars. Seal tightly, and let cool.
