Don't miss another issue…      Subscribe

Rhubarb Mint Chutney

 

34

Yield

1

servings

Prep

15

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 tablespoon butter
1 each onions
small, minced
3 cups rhubarb
chopped
*
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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed