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Full Online Book HomeLearning KitchenPreserving - Rhubarb Chutney
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Preserving - Rhubarb Chutney Post by :atisa Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2937

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Preserving - Rhubarb Chutney

1 lb. Rhubarb, sliced 1/4 " thick
2 tsp. Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) - seeds and veins removed
1 tsp. Paprika
1 tbl. Black mustard seeds
1/4 cup Currants
1 cup Light brown sugar
1 1/2 cups Light vinegar


Place all ingredients in a non-corrosive pan, bring to a boil, then lower heat and simmer until the rhubarb is broken down and is texture of a jam, about 30 minutes.

Store refrigerated in a glass jar.

Makes 1 Cup
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Michael Lomonaco - Michael's Place, Food TV 2 pounds fresh rhubarb, both ends trimmed, peeled and cut into 1/2-inch pieces 3 tablespoons sugar 1/2 cup honey 1/2 cup dried cherries 5 tablespoons red wine vinegar 3 tablespoons red wine 2 teaspoons mustard seeds 2 teaspoon kosher salt Pinch each of cinnamon, allspice, cayenne 1/2 cup minced red onion 3/4 cup 1/2-inch slices of celery 2 teaspoons orange zest 1 tablespoon minced jalapeno pepper (no seeds) 2 teaspoons lime juice Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for
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