Title: Cranberry Rhubarb Chutney V 2.1
Categories: Fruit Condiment Indian
Yield: 2 Cups

1	lb	Rhubarb [or
2	md	Apples; pared, chopped]
1	c	Cranberries
1	tb	Lemon juice
2	ts	Grated fresh ginger
2		Garlic cloves; minced
2		Jalapeno peppers; seeds and veins removed [or
1/4	ts	Cayenne]
1	ts	Paprika
1	tb	Black mustard seeds [or
1	tb	Dijon mustard]
1/2	ts	Cinnamon
1/8	ts	Nutmeg
1	ds	Ground cloves
1	c	Brown sugar
1 1/2	c	Vinegar; white [or cider]
1	ts	Cornstarch

Chop the rhubarb into pieces 1/2 inch thick. If the stalks are wide, cut them in half lengthwise first.

Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer, stirring often, until the rhubarb is broken down and the cranberry skins have popped, about 8-10 minutes. When the cranberries pop the sauce should thicken but add a little corn starch if necessary. Store refrigerated in a glass jar.

This is a work in progress. Comments welcomed. Jim Weller From: Jim Weller Date: 08 Feb 97 Cooking Ä

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