Rhubarb & Date Chutney

Name: Rhubarb & Date Chutney
Yield: 4 servings
Ingredients: 900 g rhubarb, trimmed and cut into 2-inch pieces; 450 g onions, roughly chopped; 115 115 g raisins or 115 g sultanas; 300 ml malt vinegar; 300 ml water; 450 g white sugar or 450 g demerara sugar; 1 tablespoon salt; 1 tablespoon ground ginger; 1/2 teaspoon cayenne pepper

Vegan Vegetarian

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Ingredients

900 g rhubarb, trimmed and cut into 2-inch pieces ⓘ
450 g onions, roughly chopped ⓘ
115 115 g raisins or 115 g sultanas ⓘ
300 ml malt vinegar ⓘ
300 ml water ⓘ
450 g white sugar or 450 g demerara sugar ⓘ
1 tablespoon salt
1 tablespoon ground ginger ⓘ
1/2 teaspoon cayenne pepper ⓘ

Instructions

Place all the ingredients in a large saucepan and bring to the boil over medium heat.
Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
Stir from time to time to prevent sticking.
Spoon into hot sterilized jars and seal down.
Label and store for 6-8 weeks before use.

Nutrition & Diet Analysis (per serving)

491 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 9.2g 18% DV

Total Fat 13.2g 17% DV

Carbs 95.8g 35% DV

Fiber 12.6g 45% DV

Sugar 46.9g 94% DV

Electrolytes

Sodium 9939.5mg 100% DV

Potassium 1078.5mg 23% DV

Vitamins & Minerals

Vitamin A 524mcg 58% DV

Vitamin C 20.3mg 23% DV

Vitamin D 0.1mcg

Calcium 104.3mg 8% DV

Iron 8.5mg 47% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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