Rhubarb chutney(prodigy)

 
                         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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