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Rhubarb chutney

Yield: 1 Servings

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

Instructions:

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

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