Rhubarb Chutney

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Rhubarb Chutney

 

1 pound 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

1/4 cup currants

1 cup light brown sugar

1 1/2 cups 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.

Yields 1 cup.