Name: Rhubarb Chutney
Yield: Makes approximately 1 cup
Ingredients: 1 tablespoon black mustard seeds; 1 teaspoon paprika; 2 teaspoons coarsely grated fresh ginger; 1 pound rhubarb; 2 garlic cloves; 1 or 2 jalapeño peppers, seeds and veins removed; ¼ cup dried currants; 1½ cups white wine vinegar; 1 cup light brown sugar

Preparation info

Makes approximately
1 cup

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

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.