Try this Rhubarb Mint Chutney recipe, or contribute your own.
Suggest a better descriptionMelt 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
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 532 | ||
Calories from Fat: 106 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 97.9mg | 3 % | |
Potassium 178.5mg | 5 % | |
Total Carbohydrate 111.1g | 33 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 109.6g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 532
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