Title: Rhubarb Chutney #3
Categories: Condiment
Yield: 4 Servings

1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Cloves garlic
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 grate
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 th
rhubarb is broken down and is the texture of a jam, about 30 minutes. Store
refrigerated in a glass jar. Makes 1 Cup.

Date: Wed, 05 Jun 1996 07:39:51 -0700

From: Gerald Edgerton

MC-Recipe Digest #109

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.