Directions:
- Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.
- Add rhubarb, currants, and green onions; bring to boil.
- Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.
- Cool to room temperature.
- Discard cinnamon.
- Cover and refrigerate chutney until cold, at least 1 hour (Can be made up to 2 days ahead. Keep refrigerated).
- Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.04 Kcal (733 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 10.22mg | 0% | |
| Potassium | 571.6mg | 12% | |
| Total Carbs | 43.59g | 15% | |
| Sugars | 36.03g | 144% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 136.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 86.22 Kcal (361 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 5.03mg | 0% | |
| Potassium | 281.54mg | 12% | |
| Total Carbs | 21.47g | 15% | |
| Sugars | 17.74g | 144% | |
| Dietary Fiber | 2.07g | 17% | |
| Protein | 1.07g | 4% | |
| Vitamin C | 6.7mg | 23% | |
| Iron | 0.3mg | 4% | |
| Calcium | 67.2mg | 14% | |
* 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.
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