The F.U.N. Place Recipe Box Archives

Rhubarb Chutney

1 pound Rhubarb
2 tsp Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) - seeds and veins removed
1 tsp Paprika
1 tbsp Black mustard seeds
1/4 cup Currants
1 cup Light brown sugar
1 1/2 cup Light vinegar

Wash the rhubarb and slice into pieces 1/4-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

Posted by Homebound on May 19, 1998

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