Rhubarb Chutney #1 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Rhubarb,
2 t: Coarsely grated fresh ginger,
2: Garlic cloves,
1: Jalapeno chile,, (or more) seeds and veins removed
1 t: Paprika,
1 tbsp: Black mustard seeds,
1/4 cup: Currants,
1 cup: Light brown sugar,
1 1/2 cup: 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
Source from luhu.jp
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
Source from luhu.jp