Rhubarb Chutney (Prodigy)
condiment, fruits, indian, sauce
1 lb rhubarb
2 teaspoon coarsely grated fresh ginger
2 garlic cloves
1 jalapeno chile, (or more) seeds an; d veins removed
1 teaspoon paprika
1 tablespoon black mustard seeds
1/4 cup currants
1 cup light brown sugar
1 1/2 cup 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
Yield: 1 servings