This sweet and sour spiced chutney is an excellent accompaniment to just about any meal. Remove the seeds from the chillies if you’d like a milder chutney.
Using a mortar and pestle, coarsely grind the dill, coriander, fennel and cumin seeds.
Heat the coconut oil in a heavy-based saucepan, then add all the ingredients except the sugar, stirring until thoroughly combined. Cook over medium heat for 10–15 minutes, or until the rhubarb is tender, stirring occasionally to ensure the mixture doesn’t stick to the pan or burn.
Stir in the sugar and cook over low heat for about 30 minutes, or until the chutney has thickened.
Spoon into a hot sterilised jar, seal and leave to cool.
Store in the fridge, and allow to settle for a day or two before using. The chutney will keep in the fridge for 2–3 weeks.
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