Posted by: pwhayes 06-17-99 6:52 AM
Rhubarb Chutney
1 lb. Rhubarb, sliced 1/4 " thick
2 tsp. Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) - seeds and veins removed
1 tsp. Paprika
1 tbl. Black mustard seeds
1/4 cup Currants
1 cup Light brown sugar
1 1/2 cups Light vinegar
Place all ingredients in a non-corrosive pan, bring to a boil. Lower heat and simmer until the rhubarb is broken down and is texture of a jam, about 30 minutes.
Store refrigerated in a glass jar.
Makes 1 Cup