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Ginger rhubarb chutney

Heat a medium saucepan over medium-high heat. Add:

  • Brown sugar (100 cup)
  • Rhubarb (300 cup (~100#), finely chopped)
  • Onion (100 cup, finely chopped)
  • Cider vinegar (50 cup)
  • Balsamic vinegar (25 cup)
  • Dried currants (25 cup)
  • Ginger (100 Tbsp, fresh, minced)
  • Paprika (100 tsp)
  • Salt (50 tsp)
  • Cardamom (dash, ground)
  • Jalapeño (half, seeded, minced)

Bring to a boil, reduce heat and simmer until thick, about thirty five minutes. Serve warm or at room temperature.

Recipe adapted from Cooking Light Annual Recipes 2009, p137

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recipe/ginger rhubarb chutney.txt · Last modified: March 16, 2011 by Dave Leach

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