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Gingered Rhubarb Chutney Recipe

Gingered Rhubarb Chutney Recipe

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Ingredients:

Serving

1 cup packed brown sugar
3 cups finely chopped rhubarb (about 1 lb)
1 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/4 cup dried currant
1 tbsp minced peeled fresh ginger
1 tsp paprika
1/2 tsp salt
1/8 tsp ground cardamom (optional)
1/2 jalapeno pepper, minced (we will use way more)

Directions:

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
Will keep well in refigerator for weeks, or freeze remainder.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	298.11 Kcal (1248 kJ)
Calories from fat	0.85 Kcal
		% Daily Value*
Total Fat	0.09g	0%
Sodium	318.75mg	13%
Potassium	602.48mg	13%
Total Carbs	73.58g	25%
Sugars	64.66g	259%
Dietary Fiber	4g	16%
Protein	2.03g	4%
Vitamin C	14.5mg	24%
Iron	1.1mg	6%
Calcium	168.7mg	17%

Amount Per 100 g
Calories	111.31 Kcal (466 kJ)
Calories from fat	0.32 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	119.01mg	13%
Potassium	224.95mg	13%
Total Carbs	27.47g	25%
Sugars	24.14g	259%
Dietary Fiber	1.49g	16%
Protein	0.76g	4%
Vitamin C	5.4mg	24%
Iron	0.4mg	6%
Calcium	63mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.2

Points
8

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sugar

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