Rhubarb Chutney

By Chezlamere

Ingredients

• 4 cups rhubarb -- (about 1 pound) sliced 1/4-inch thick
• 2 teaspoons grated ginger
• 2 garlic cloves
• 1 jalapeño peppers -- (1 to 2)
• 1 teaspoon paprika
• 1 tablespoon black mustard seeds (or 1 teaspoon dry mustard)
• 1/4 cup dried currants (or chopped raisins)
• 1 cup brown sugar
• 1 1/4 cups white wine vinegar

Preparation

Step 1

Finely chop grated ginger with garlic and jalapeños. Combine all ingredients in a heavy-bottomed pan and bring mixture to a boil, then simmer for about 30 minutes or until the preparation is the texture of jam. Will keep for several months refrigerated.

Description:
"A robust relish for glazing pork tenderloin in the last minutes of cooking. Serve more alongside. Enlivens a ham and turkey sandwich, grilled sausage or lamb."