Ginger and Rhubarb Chutney with Raisins
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
565
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 128 g | (85 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 126 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Rhubarb
- 2 centimeters fresh ginger
- 1 garlic clove
- 1 fresh lemon
- 1 tsp salt
- 50 milliliters apple cider vinegar
- 100 milliliters Apple juice
- 150 grams sugar
- 125 grams golden raisin
Preparation steps
1.
Rinse, dry and peel rhubarb. Cut into 2 cm (approximately 3/4-inch) pieces. Peel and finely chop ginger and garlic. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon.
2.
Combine rhubarb, ginger and garlic. Mix with vinegar and juice, season with salt and bring to a boil in a pot. Add sugar and raisins. Simmer on low heat for about 40 minutes, stirring occasionally. Pour into prepared preserving jars, seal and cool. Store in refrigerator.
Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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