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Boxwallah's Chutney

2 pounds rhubarb -- trimmed weight
1 pound onions
1/2 pound raisins
1/2 pound sultanas
1/2 ounce coriander seeds
2 teaspoons curry powder
6 ounces granulated sugar
3/4 pint raspberry vinegar or red wine vinegar

Cut the trimmed rhubarb into short lengths 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 teaspoons 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 ttthe 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 sterilized 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.

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