Rhubarb Chutney

• 8 teaspoons vegetable oil
• 4 medium shallots, cut into 1/4-inch dice
• 13 cup peeled and diced ginger
• 2 tablespoons Madras curry powder
• 1 cup dark brown sugar
• 2 1/4 pounds rhubarb stalks, trimmed and cut diagonally into 1/2-inch pieces
• 15 medium radishes, halved and cut across into thin slices

1. In a medium saucepan, heat oil over medium heat.
2. Stir in shallots, ginger and curry powder.
3. Cook, stirring, for about 6 minutes, or until shallots are limp.
4. Stir in sugar, rhubarb and radishes.
5. Cover pot and raise the heat to medium-high.
6. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.

vegetable oil, shallots, ginger, curry powder, brown sugar, rhubarb stalks, radishes

Taken from cooking.nytimes.com/recipes/4883 (may not work)