Rhubarb chutney #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rhubarb |
| 2 | teaspoons | Coarsely grated fresh ginger |
| 2 | Cloves garlic | |
| 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 grate 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 th rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup.
Date: Wed, 05 Jun 1996 07:39:51 -0700 From: Gerald Edgerton <jerrye@...> MC-Recipe Digest #109
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .