Rhubarb Chutney
I scored a few pounds of rhubarb today, what to do what to do…Strawberry season has passed around here so I’m looking more toward savouries.
Rhubarb Chutney
1 lb Rhubarb
2 t Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) seeds and veins removed
1 t Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar
Wash 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
SOURCE: unknown
