I have a weakness for gourmet chutneys and jams.

This weakness most often manifests itself while traveling. Because, inevitably, my husband and I will stumble upon a gourmet grocery or kitchen shop. And, inevitably, that gourmet grocery or kitchen shop will have samples. Very, very tasty samples. Samples of things like apple cranberry chutney and roasted garlic onion jam. And I sample. And I start to swoon. And I decide that since I’m on vacation, what the heck, why not spend $7 on a pretty little 8.5 ounce jar of  Stonewall Kitchen goodness?

gingered rhubarb chutney over grilled lamb chops

But today was not a Stonewall Kitchen day. Tonight I went for a little more frugal version: A homemade gingered rhubarb chutney from Cooking Light. It was just as good as the prepared stuff from the gourmet grocery, and much, much cheaper.

I even found a pretty little jar to store the leftovers in.

This tangy-sweet chutney was a perfect pairing for grilled lamb chops, which is how we ate it this evening, but Cooking Light also recommends pairing it with duck or pork, or with cream cheese and crackers as an appetizer.

Gingered Rhubarb Chutney
Makes 2 cups

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 golden raisins
1 tablespoon minced fresh ginger
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1/2 jalapeno pepper, seeds removed and minced

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.

Adapted from Cooking Light/Myrecipes.com