Rhubarb Mint Chutney
34
34
Ingredients
| 1 | tablespoon |
butter
|
|
| 1 | each |
onions
small, minced |
|
| 3 | cups |
rhubarb
chopped |
* |
| ⅔ | cup |
sugar
granulated |
|
| ¼ | cup |
lemon juice
fresh |
|
| 1 | teaspoon |
mint leaves
|
* |
| ½ | teaspoon |
lemon zest
grated |
Directions
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft.
Add rhubarb, sugar, lemon juice, mint and lemon zest.
Bring to boil, stirring to dissolve sugar.
Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper.
Chutney can be prepared, cooled, covered and refrigetated for up to 2 days.
Serve with lamb.
Nutrition Facts
Serving Size 319g (11.3 oz)Amount per Serving
Calories 67815% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat
0g
Cholesterol 30mg
10%
Sodium 89mg
4%
Total Carbohydrate
50g
50%
Dietary Fiber 3g
12%
Sugars g
Protein
4g
Vitamin A 16%
•
Vitamin C 65%
Calcium 6%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
