Gingered Rhubarb Chutney

Ingredients

• 0.3 cup balsamic vinegar 
• 1 cup brown sugar packed
• 0.5 cup cider vinegar 
• 0.3 cup currants dried
• 1 tablespoon ginger fresh minced peeled
• 0.5  jalapeno minced
• 1 cup onion finely chopped
• 1 teaspoon paprika 
• 1 pound rhubarb finely chopped
• 0.5 teaspoon salt 

Equipment

• sauce pan

Directions

1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick.
2. Serve warm or at room temperature.