Rhubarb Chutney

• 1 pound rhubarb
• 2 teaspoons ginger fresh, coarsely grated
• 2 cloves garlic
• 1 each jalapeno pepper or more, seeds and veins removed
• 1 teaspoon paprika
• 1 tablespoon mustard seeds, black
• 1/4 cup currants
• 1 cup brown sugar, light
• 1 1/2 cups vinegar light

1. Wash the rhubarb and slice into pieces 1/4 inch thick.
2. If the stalks are wide, cut them in halves or thirds lengthwise, first.
3. Finely chop the grated ginger with the garlic and chile.
4. 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.
5. Store refrigerated in a glass jar.

rhubarb, ginger fresh, garlic, jalapeno pepper, paprika, mustard seeds, currants, brown sugar, vinegar light

Taken from recipeland.com/recipe/v/rhubarb-chutney-32529 (may not work)