qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== 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 [[recipe:technique simmer|simmer]] until thick, about thirty five minutes.  Serve warm or at room temperature.

//Recipe adapted from [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p137//