Rhubarb, Date & Apricot Chutney Recipe

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Rhubarb, Date & Apricot Chutney
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Ingredients:

Directions:

  1. Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.
  2. Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 490.93 Kcal (2055 kJ)
Calories from fat 2.54 Kcal
% Daily Value*
Total Fat 0.28g 0%
Sodium 168.52mg 7%
Potassium 1047.85mg 22%
Total Carbs 127.54g 43%
Sugars 102.68g 411%
Dietary Fiber 8.11g 32%
Protein 3.06g 6%
Vitamin C 10.7mg 18%
Iron 1.8mg 10%
Calcium 202.4mg 20%
Amount Per 100 g
Calories 159.3 Kcal (667 kJ)
Calories from fat 0.82 Kcal
% Daily Value*
Total Fat 0.09g 0%
Sodium 54.68mg 7%
Potassium 340.02mg 22%
Total Carbs 41.39g 43%
Sugars 33.32g 411%
Dietary Fiber 2.63g 32%
Protein 0.99g 6%
Vitamin C 3.5mg 18%
Iron 0.6mg 10%
Calcium 65.7mg 20%

* 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

  • 9
    Points
  • 14
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sugar

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