Rhubarb chutney #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rhubarb |
| 2 | teaspoons | Coarsely grated fresh ginger |
| 2 | Garlic cloves | |
| 1 | Jalapeno chile, (or more) seeds and veins removed | |
| 1 | teaspoon | Paprika |
| 1 | tablespoon | Black mustard seeds |
| ¼ | cup | Currants |
| 1 | cup | Light brown sugar |
| 1½ | cup | Light vinegar |
Directions
WASH THE RHUBARB AND SLICE into pieces ¼-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar.
Makes 1 Cup
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK