Rhubarb chutney is the perfect combination of tart, sweet, and spicy. This is a condiment to serve with curries or with crackers and cream cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 pound rhubarb
- 2 teaspoons coarsely grated fresh ginger
- 2 garlic cloves
- 1 or 2 jalapeno peppers, seeds and veins removed
- 1 teaspoon paprika
- 1 Tablespoon black mustard seeds
- 1/4 cup dried currants
- 1 cup light brown sugar
- 1-1/2 cups white wine vinegar
Preparation:
Wash the rhubarb and slice it into pieces 1/4 inch thick. If the stalks are wide, first cut them into halves or thirds lengthwise. Finely chop the grated ginger with the garlic and jalapenos.
Place rhubarb, ginger, garlic, jalapenos, paprika, mustard seeds, currants, brown sugar, and wine vinegar in a non-corroding pan, bring to a boil, lower the heat, and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes.
Stored refrigerated in a glass jar, this chutney will keep several months.
Hot, tart and sweet, this is a condiment to serve with curries or with crackers and cream cheese.
Yield: about 1 cup
Recipe Source: The Savory Way by Deborah Madison (Bantam)
Reprinted with permission.
Place rhubarb, ginger, garlic, jalapenos, paprika, mustard seeds, currants, brown sugar, and wine vinegar in a non-corroding pan, bring to a boil, lower the heat, and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes.
Stored refrigerated in a glass jar, this chutney will keep several months.
Hot, tart and sweet, this is a condiment to serve with curries or with crackers and cream cheese.
Yield: about 1 cup
Recipe Source: The Savory Way by Deborah Madison (Bantam)
Reprinted with permission.
