Rhubarb Chutney Recipe

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Rhubarb Chutney
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Ingredients:

Directions:

  1. In a large saucepan, combine the sugar, vinegar, garlic, cumin, ginger, cinnamon, cloves and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved.
  2. Add the rhubarb, onion and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Stir in food coloring if desired. Cool completely. Store in the refrigerator. Yield: about 3 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 58.6 Kcal (245 kJ)
Calories from fat 0.43 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 2.65mg 0%
Potassium 104.91mg 2%
Total Carbs 14.5g 5%
Sugars 10.77g 43%
Dietary Fiber 1.32g 5%
Protein 0.74g 1%
Vitamin C 3.2mg 5%
Iron 0.2mg 1%
Calcium 97.1mg 10%
Amount Per 100 g
Calories 81.26 Kcal (340 kJ)
Calories from fat 0.6 Kcal
% Daily Value*
Total Fat 0.07g 0%
Sodium 3.67mg 0%
Potassium 145.47mg 2%
Total Carbs 20.11g 5%
Sugars 14.93g 43%
Dietary Fiber 1.83g 5%
Protein 1.03g 1%
Vitamin C 4.5mg 5%
Iron 0.3mg 1%
Calcium 134.6mg 10%

* 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

  • 0.9
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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