Rhubarb chutney (prodigy)

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Recipe by: souraij

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK