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Rhubarb Chutney Recipe Video
|Rhubarb||1 Pound, cut into 1/2 inch pieces|
|Green chili||4 , cut into -inch pieces, if preferred mild recipe remove the seeds from chilies|
|Sliced ginger||2 Tablespoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Coriander seeds||1 1⁄2 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon (Adjust To Taste)|
|Paprika||1⁄4 Teaspoon, for the color|
|Sugar||1⁄3 Cup (5.33 tbs) (Adjust To Taste)|
Serving size: Complete recipe
Calories 808 Calories from Fat 340
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2962.9 mg123.5%
Total Carbohydrates 121 g40.3%
Dietary Fiber 26.3 g105.3%
Sugars 74.4 g
Protein 12 g24.1%
Vitamin A 33.6% Vitamin C 240.5%
Calcium 79.7% Iron 70.5%
*Based on a 2000 Calorie diet
1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.
2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.
3. Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.
4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. You can refrigerate this chutney for about 6 weeks.
5. Serve chilled