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© Meredith Corporation. All rights reserved. Used with permission.
Heat a large skillet over medium heat. Add dried chile peppers, coriander seeds, caraway seeds, and cumin seeds. Cook about 2 minutes or until toasted and fragrant, shaking skillet and stirring frequently; cool slightly. Transfer to a spice grinder and process until finely ground.
In a large stainless-steel, enamel, or nonstick heavy saucepan combine rhubarb and raisins. Stir in granulated sugar, brown sugar, red onion, vinegar, the water, fresh chile peppers, garlic, salt, and ground spice mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Simmer, uncovered, for 5 to 10 minutes more or until thickened.
Ladle hot chutney into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.