Boxwallah's Chutney

800 grams trimmed Rhubarb

400 grams onions

200 grams raisins

200grams sultanas

15 grams coriander seeds

2 tablespoons curry powder

180 grams sugar

450ml raspberry 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 directly to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of muslin 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. Continue simmering, without a lid, for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavor is mellow, and the color 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.