Onion and Rhubarb Chutney
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
221
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 46 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 red onions
- 30 grams ginger
- 1 Tbsp green peppercorns
- 1 bay leaf
- 50 milliliters apple cider vinegar
- 80 grams brown sugar
- 500 grams Rhubarb
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onions and cut into wedges. Peel and finely grate the ginger. Add the onions, ginger, peppercorns, bay leaf, vinegar and sugar to a saucepot. Simmer the mixture gently for 5 minutes, adding some water if necessary.
2.
Rinse and trim the rhubarb, then cut into 1 cm (approximately 1/2 inch) pieces. Add to the cooking liquid, and simmer for 15 minutes stirring occasionally. Season to taste with salt and pepper, then place into clean jars. Seal tightly, and cool completely.
