Rhubarb Chutney

Course : Chutney
Serves: 1 cup
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1 pound Rhubarb
2 teaspoons ginger Coarsely grated fresh
2 cloves Garlic
1 medium Jalapeno chile
1 tablespoons Paprika
1 tablespoons Black mustard seeds
1/4 cup Currants
1 cup sugar
1 1/2 cups vinegar Light

Preparation / 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.

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