Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 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
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.