Rhubarb, Redcurrant and Ginger Chutney
Calories: 977kcal
Ingredients
- 400 g Rhubarb sliced into small chunks
- 100 g Redcurrants
- 1 medium Onion finely chopped
- 100 ml Vinegar cider or white wine vinegar is good
- 10 mm Root Ginger grated
- 200 g Sugar
- ½ tsp Salt
Instructions
- Trim and wash the rhubarb, then slice it, into relatively fine chunks
- Gently heat the onion, vinegar, ginger, sugar and salt in a wide-based pan until the sugar has dissolved
- Bring to a rolling boil for about 5 minutes, then add the rhubarb
- Reduce the heat and simmer for 10 minutes, then add the redcurrant
- Simmer for another 5 minutes until slightly thickened
- Serve straight away or put it in a sterilised jar for use at a later date ... if you can wait that long!
Nutrition
Calories: 977kcal | Carbohydrates: 242g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1188mg | Potassium: 1588mg | Fiber: 13g | Sugar: 216g | Vitamin A: 408IU | Vitamin C: 81mg | Calcium: 402mg | Iron: 2mg