Title: Rhubarb chutney #1
 Categories: Sauces, Fruits, Madison
      Yield: 1 Servings
 
      1 lb Rhubarb
      2 t  Coarsely grated fresh ginger
      2    Garlic cloves
      1    Jalapeno chile, (or more)
           - seeds and veins removed
      1 t  Paprika
      1 tb Black mustard seeds
    1/4 c  Currants
      1 c  Light brown sugar
  1 1/2 c  Light vinegar
 
  WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks
  are wide, cut them in halves or thirds lengthwise, first. Finely chop
  the grated ginger with the garlic and chile. 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. Store refrigerated in a glass jar.
  
  Makes 1 Cup
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK