0 from 15 votes
Rhubarb chutney
This rhubarb chutney is easy to make, has a fantastic balance of sweet, spice and tart and goes with so much!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 3 approx
Calories: 125 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 ½ cups rhubarb
- ¼ cup onion (¼ cup is approx ¼ onion, or 1 shallot)
- 1 teaspoon fresh ginger (finely diced volume)
- ¼ cup sugar
- 3 tablespoon apple cider vinegar
- ½ orange zest ie from ½ orange
- 3 tablespoon orange juice (3tbsp is approx ½ orange)
- 2 tablespoon raisins or dried tart cherries
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
Instructions
- Cut the rhubarb into approx ⅓-1/2 inch slices. Finely dice the onion and mince the ginger.
- Put everything in a wide non-reactive pot and bring to a simmer. Simmer for around 10 minutes until the mixture thickens, stirring occasionally (but taking care not to break up all the chunks). The liquid should not immediately close in behind the spatula when you move it through the mixture.
- Set aside to cool. Store on the refrigerator for a day or two until needed, bringing to room temperature to use.
Cup of Yum
Notes
- This makes approx ¾ cup of chutney - you can easily increase the recipe by multiplying up all of the ingredients. With a larger quantity it may take slightly longer to simmer and thicken.
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
31g
(10%)
Protein
1g
(2%)
Sodium
7mg
(0%)
Potassium
303mg
(9%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
95IU
(2%)
Vitamin C
17.4mg
(19%)
Calcium
50mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 3approx
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Sodium | 7mg | 0% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 50mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.