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Rhubarb chutney
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| Categories: |
Fruits, Sauces & Dressings |
| Yield: |
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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 |
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Procedures:
| 1 | Wash the rhubarb and slice into pieces ?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. | | 6 | makes 1 cup | | 7 | deborah madison - prodigy guest chefs cookbook |
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