Rhubarb Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Rhubarb,
2 tsp: Coarsely grated fresh ginger,
2: Garlic cloves,
1: Jalapeno chile,, (or more) seeds and veins removed
1 tsp: 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
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
Source from luhu.jp