Categories: Relishes 
      Yield: 1 servings 
  
      2 lb Rhubarb, trimmed weight             2 ts Curry powder 
      1 lb Onions                              6 oz Granulated sugar 
    1/2 lb Raisins                           3/4 pt Raspberry vinegar 
    1/2 lb Sultanas                                 -OR- red wine vinegar 
    1/2 oz Coriander seeds                 
  
  Cut the trimmed rhubarb into short lenghths and chop the onions quite 
  finely.  Put both ingredients into a large pan and pour on the vinegar. 
  Then lightly bruise the whole coriander seeds.  Add the seeds direct to the 
  pan if you want to include them in the chutney.  I love their spicy bite 
  but some people complain that the seeds stick between their teeth, so you 
  may prefer to tie them in a piece of buttermuslin and remove before 
  potting.  Bring the contents of the pan slowly to boiling point, cover and 
  simmer gently for 20 minutes or so to start softening the onion. 
   
  Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt.  Stir to 
  mix well.  Then continue simmering - this time without a lid - for 1 1/2 
  hours or so until the rhubarb has pulped down completely, the flavour is 
  mellow, and the colour is rich and the consistency is thick. Stir the 
  chutney occasionally as it cooks to prevent sticking, particularly towards 
  the end.  Pot in warm sterilised jars and allow to mature for at least one 
  month before eating.  The longer you can resist eating this chutney the 
  better it seems to taste. 
   
  Source: Philippa Davenport in "Country Living" (British), June 1988. Typed 
  for you by Karen Mintzias