Rhubarb Chutney

Hot, tart, and sweet, this is a condiment to serve with curries or with crackers and cream cheese. When finished, the color is sullen and dark, punctuated with black currants, but when you’re putting the ingredients together, it’s a springtime landscape with pieces of pink rhubarb brightened with green flecks of chili and black currants. The vinegar takes all that away, but it’s the taste that counts ultimately, and this chutney will not disappoint.