THEME: Rhubarb Chutney

[Jamie R]

Rhubarb Chutney

A robust relish for glazing pork tenderloin in the last minutes of
cooking. Serve more alongside. Enlivens a ham and turkey sandwich,
grilled sausage or lamb.

4 cups rhubarb, (about 1 pound) sliced 1/4-inch thick
2 teaspoons grated ginger
2 garlic cloves
1 or 2 jalapeño peppers
1 teaspoon paprika
1 tablespoon black mustard seeds (or 1 teaspoon dry mustard)
1/4 cup dried currants (or chopped raisins)
1 cup brown sugar
1 1/4 cups white wine vinegar

Finely chop grated ginger with garlic and jalapeños. Combine all
ingredients in a heavy-bottomed pan and bring mixture to a boil, then
simmer for about 30 minutes or until the preparation is the texture
of jam. Will keep for several months refrigerated.

Source: Deborah Madison's "The Savory Way"