Chutney recipes

Rhubarb Chutney

Course : Chutney
Serves: 1 cup

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Ingredients:

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.

Rhubarb Chutney

Ingredients:

Preparation / Directions:

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