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Author Notes: We set out to make a rhubarb chutney, the peaches were added for sweetness and because there were 25 pounds of ripe juicy ones in aargersi's bathtub. This chutney is a great balance of tart, sweet, and aromatic. —Ginger's Kitchen
Serves 9 half pint jars
- 1/2 teaspoon whole fennel seed
- 1/2 teaspoon whole fenugreek seed
- 1 teaspoon whole brown mustard seed
- 1 teaspoon whole coriander seed
- 8 pods green cardamom
- 1 tablespoon olive oil
- 1 medium onion - diced
- 1 cup cider vinegar
- 1 cup light brown sugar
- 8 cups diced rhubarb
- 2 cups diced peaches
- 1/2 cup golden raisins
- 1/2 teaspoon cinnamon (Vietnamese preferred)
- 1/2 tablespoon kosher salt
- Toast your spices in a heavy skillet over medium heat until the mustard seeds start to pop and they smell fantastic. Remove them to a martar and pestle and gently crush them, and remove the cardamom pods (take the seeds out first!)
- In a large heavy pot, saute the onions in the olive oil until they just turn clear. Add the rhubarb, vinegar and brown sugar and bring to a simmer. Add the remaining ingredients and allow to simmer until it is very soft and has reduced to a thick compote. On low this will take 35-45 minutes. Stir often to avoid scorching. Feed and change Henry.
- If you are canning - clean and sterilize your jars. put the tops in hot water. Fill each jar with chutney, wipe the rim clean, seat the top and then twist the ring on. When all jars are ready, process in boiling water for 10 minutes, making sure the jars are completely covered with water. Remove them from the pot and allow them to sit undisturbed until they are completely cool, at least 12 hours.