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Food
Rhubarb Chutney

Thursday, May 24, 2001

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, sliced 1/4-inch thick, about 1 pound
2 teaspoons grated ginger
2 garlic cloves
1 or 2 jalapeno 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 jalapenos. 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. Keeps, refrigerated, for several months.

Deborah Madison's "The Savory Way"

Thursday, May 24, 2001

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