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Guilt-Free Delicacy
Rhubarb Chutney
(4 votes)
Health Score:
74 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 55 mins
Calories:
246
calories
Calories
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1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 53 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 onions
- 1 ½ ozs ginger
- 1 tsp Cardamom
- 2 ozs apple cider vinegar
- 7 Tbsps brown sugar
- 3 ozs raisins
- ½ Cinnamon stick
- 3 bay leaves
- 1 tsp salt
- 28 ozs Rhubarb
Preparation steps
1.
Peel and finely chop the onions. Peel and finely grate the ginger. Crush the cardamom, remove the seeds, and crush the seeds in a mortar. Add the onions, ginger, cardamom, vinegar, sugar, raisins, cinnamon, bay leaves, and salt to a pot. Simmer gently for 15-20 minutes, stirring occasionally.
2.
Rinse the rhubarb, and remove the fibrous strands if necessary. Slice the rhubarb into approximately 1/2 - 3/4 inch pieces. Add to the chutney and cook for 5 minutes. The rhubarb should be soft, but not falling apart. Fill the prepared jars to the brim with the chutney. Seal tightly, and cool upside down for 10 minutes. Turn right side up and cool completely.
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