Cooking Recipe Rhubarb Chutney (Prodigy)
Recipe Ingredients
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
Directions
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