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Rhubarb Chutney

kept byanmasa

¼ cup water
Juice of 1 lime
½ cup granulated sugar
8 curry leaves--stacked, rolled and thinly sliced crosswise (optional)
4 green cardamom pods, cracked
2 dried red chile peppers
1 cinnamon stick
1 tablespoon panch phoran (available in Indian markets)
½ teaspoon freshly ground black pepper
1 inch fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
3 medium stalks rhubarb, ends trimmed and stalk chopped into ½- to 1-inch pieces
¼ teaspoon kosher salt



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