THIS SWEET-SPICY CONDIMENT GETS ITS INTENSE FLAVOR FROM CHILES, TANGY RHUBARB, AND THE NORTH AFRICAN SPICE COMBO OF CUMIN, CORIANDER, AND CARAWAY. PAIR IT WITH ANYTHING FROM CHEESE AND CRACKERS TO GRILLED PORK CHOPS AND CHICKEN.
PREP: 45 MINUTES COOK: 15 MINUTES PROCESS: 10 MINUTES MAKES: 4 HALF-PINTS PHOTO
1. Heat a large skillet over medium heat. Add dried chiles, coriander seeds, caraway seeds, and cumin seeds. Cook about 2 minutes or until toasted and fragrant, shaking skillet and stirring frequently; cool slightly. In a well-ventilated area, transfer dried chile mixture to a spice grinder; process until finely ground.
2. In a large stainless-steel, enamel, or nonstick heavy saucepan combine rhubarb and raisins. Stir in ground spice mixture, granulated sugar, brown sugar, onion, vinegar, the water, fresh chiles, garlic, and salt. 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.
3. Ladle hot chutney into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. 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.
PER 1 TABLESPOON: 26 cal., 0 g fat, 0 mg chol., 20 mg sodium, 6 g carb., 0 g fiber, 0 g pro.
Before you begin the canning process, place the jars in the canner to check how many will fit. Jars can be stacked on one another; however, the top layer must be covered by at least 1 inch of water. If the recipe yield is greater than the number of jars that you can process in one batch, place the extra in an airtight container and refrigerate or freeze.