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Rhubarb and Onion Chutney

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Rhubarb and Onion Chutney
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
60
calories
Calories
0
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Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie60 kcal(3 %)
Protein0.27 g(0 %)
Fat0.06 g(0 %)
Carbohydrates13.17 g(9 %)
Sugar added10.06 g(40 %)
Roughage0.47 g(2 %)
Vitamin A1.79 mg(224 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.11 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate2.61 μg(1 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.91 mg(2 %)
Potassium71.93 mg(2 %)
Calcium17.9 mg(2 %)
Magnesium4.11 mg(1 %)
Iron0.1 mg(1 %)
Iodine0.15 μg(0 %)
Zinc0.04 mg(1 %)
Saturated fatty acids0.02 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
3
Ingredients
18 ounces
Rhubarb (diced)
2
Red onions (finely chopped)
cup
1 cup
1 cup
1 ½ cups
1 teaspoon
ground Cloves
1 teaspoon

Preparation steps

1.
Place the all the ingredients in a pot and simmer on a medium heat stirring occasionally until the mixture thickens. It may have a gloopy consistency and the rhubarb should be soft.
2.
Transfer into sterilised jar, turn upside down and leave to cool.