From: HomeCooking.About.com
Ingredients
1 pound rhubarb
2 teaspoons coarsely grated fresh ginger
2 garlic cloves
1 or 2 jalapeno peppers, seeds and veins removed
1 teaspoon paprika
1 tablespoon black mustard seeds
¼ cup dried currants
1 cup light brown sugar
1-½ cups white wine vinegar
Wash the rhubarb and slice it into pieces ¼ inch thick. If the stalks are wide, first cut them into halves or thirds lengthwise. Finely chop the grated ginger with the garlic and jalapenos. Place all the ingredients in a non-corroding pan, bring to a boil, lower the heat, and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Stored refrigerated in a glass jar, this chutney will keep several months.
Hot, tart and sweet, this is a condiment to serve with curries or with crackers and cream cheese.
From: HomeCooking.About.com
Ingredients
4 medium onions, sliced
5 big lemons, seeded and chopped up
1 ounce salt
1 pint apple cider vinegar
1 ounce mustard seeds
¼ pound seedless raisins
1 scant teaspoon ground allspice
1 pound sugar
Dash mace
1 or 2 cracked black peppercorns
Pinch of cracked coriander (optional)
Sprinkle salt over the onions and lemons and leave for 12 hours. Add remaining ingredients, bring to boil, then simmer on very low fire for about 45 minutes. Put into sterilized jars and seal when cold. Serve with leftover beef or mutton or ham, or as a side dish to anything curried.