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Rhubarb Chutney Recipe
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1 lb Rhubarb 2 ts Coarsely grated fresh ginger 2 Garlic cloves 1 Jalapeno chile, (or more) - seeds and veins removed 1 ts Paprika 1 tb Black mustard seeds 1/4 c Currants 1 c Light brown sugar 1 1/2 c 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. Makes 1 Cup
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