Gingered Rhubarb Chutney

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 cup packed brown sugar
• 3 cups finely chopped rhubarb (about 1 pound)
• 1 cup finely chopped onion
• 1/2 cup cider vinegar
• 1/4 cup balsamic vinegar
• 1/4 cup dried currant
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon ground cardamom (optional)
• 1/2 jalapeno pepper, minced (we will use way more)

Recipe

• 1 combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
• 2 reduce heat, and simmer 35 minutes or until thick. serve warm or at room temperature.
• 3 will keep well in refigerator for weeks, or freeze remainder.