Rhubarb Chutney with Raspberries
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
200
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Rhubarb
- 200 grams red onions
- 6 garlic cloves
- 60 grams fresh ginger
- 250 grams Raspberries
- 100 milliliters Apple juice
- 1 tsp ground Cumin
- 1 tsp mustard powder
- 150 grams sugar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and trim the rhubarb, then finely dice. Peel and finely dice the onions, garlic, and ginger. Add the vegetables and rhubarb to a saucepan. Mix in the raspberries, apple juice, cumin, mustard, and sugar. Bring to a boil, stirring constantly. Reduce the heat and simmer for 30 minutes stirring often, until thickened. Coarsely puree, then season to taste with salt and pepper. Divide the chutney into the sterilized prepared jars. Seal tightly, turn upside down, and cool slightly. Turn right side up and cool completely.
2.
This goes well with a good cheese platter.
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