This recipe is from Cooking Light Magazine (May 2008)
Appetizing sharp, spicy-sweet chutney is best serve with any favorite lamb, duck and pork dish or as hors d'oeuvre serve with crackers and cream cheese.
Ingredients
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-
1 cup packed brown sugar
-
3 cups rhubarb (about 1 pound) finely chopped
-
1 cup onion finely chopped
-
1/2 cup cider vinegar
-
1/4 cup balsamic vinegar
-
1/4 cup dried currants
-
1 tbsp fresh ginger minced, peeled
-
1 tsp paprika
-
1/2 tsp salt
-
1/8 tsp ground cardamom (optional)
-
1/2 jalapeno pepper minced
Recipe Method
1. Combined all ingredients in a medium
saucepan over medium high heat; bring to boil.
2. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.