Rhubarb Cranberry Chutney
Makes about 2 1/2 cups of chutney
Bright tangy rhubarb is a favorite of mine for homemade stovetop chutneys. Enjoy this sweet, sour, simply spiced chutney with an Indian meal (rice and breads are my favorite), or tucked into a sandwich spread with cashew-based vegan cheese spread.
2 teaspoons coriander seeds
1/2 teaspoon black mustard seeds
1 lb rhubarb, cut into 1/2 inch thick slices
1 cup dried cranberries
3/4 cup plus 2 tablespoons sugar
1/3 cup apple cider vinegar
1 star anise
1 three inch stick of cinnamon
1. Gently crush coriander seeds in a mortar in pestle. In a heavy 3 quart pan toast mustard seeds over high heat until they begin to pop. Stir in crushed coriander and toast for 30 seconds, then add remaining ingredients. Stir a few times with a wooden spoon and let simmer for 15 minutes, reduce heat to medium low and continue to simmer, stirring occasionally, for 20-25 minutes until rhubarb has broken down and mixture resembles a thick sauce. The mixture will continue to thicken as it cools.
2. Remove star anise and cinnamon sticks before packing into a tightly covered glass container and storing in the fridge until ready to serve.