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Rhubarb Mint Chutney

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Submitted by Seubs070

YIELD

1 servings

PREP

15 min

COOK

10 min

READY

30 min

Ingredients

1 15
TABLESPOON ML BUTTER
1 1
EACH EACH ONIONS
small, minced
3 7.1E+2
CUPS ML RHUBARB
chopped *
158
CUP ML SUGAR
granulated
¼ 59
CUP ML LEMON JUICE
fresh
1 5
TEASPOON ML MINT LEAVES *
½ 2.5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 678 15% 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?
Trans-fat Free, Good source of fiber, Low Sodium
 

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