Gingered Rhubarb Chutney - cooking recipe

Ingredients

1 cup packed brown sugar
3 cups finely chopped rhubarb (about 1 pound)
1 cup finely chopped onion
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/4 cup dried currant
1 tablespoon minced peeled fresh ginger
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground cardamom (optional)
1/2 jalapeno pepper, minced (we will use way more)

Preparation

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
Will keep well in refigerator for weeks, or freeze remainder.