Rhubarb Chutney(Prodigy)

* Exported from MasterCook *

RHUBARB CHUTNEY (PRODIGY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
- seeds and veins removed
1 t 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

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK



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