Recipes and Cooking Tunisian Raisin-Rhubarb Chutney 5.0 (1) 1 Review We're willing to be you've never served rhubarb quite like this before. This yummy rhubarb recipe is great to have on hand at a cookout! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 45 mins Cook Time: 15 mins Process Time: 10 mins Total Time: 1 hrs 10 mins Servings: 64 Yield: 4 half-pints Jump to Nutrition Facts Ingredients 3 dried ancho and/or pasilla chile peppers, seeded and snipped into 1-inch pieces* 1 ½ teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon cumin seeds 4 ½ cup chopped rhubarb ¾ cup raisins ¾ cup granulated sugar ½ cup packed brown sugar ½ cup finely chopped red onion (1 medium) ½ cup red wine vinegar ½ cup water 2 fresh cayenne or serrano chile peppers, thinly sliced* 3 cloves garlic, minced ½ teaspoon salt Directions Heat a large skillet over medium heat. Add dried chile peppers, coriander seeds, caraway seeds, and cumin seeds. Cook about 2 minutes or until toasted and fragrant, shaking skillet and stirring frequently; cool slightly. Transfer to a spice grinder and process until finely ground. In a large stainless-steel, enamel, or nonstick heavy saucepan combine rhubarb and raisins. Stir in granulated sugar, brown sugar, red onion, vinegar, the water, fresh chile peppers, garlic, salt, and ground spice mixture. 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. Ladle hot chutney into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. 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. Makes 4 half-pints. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 26 Calories 6g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 64 Calories 26 % Daily Value * Sodium 20mg 1% Total Carbohydrate 6g 2% Total Sugars 5g Vitamin C 0.9mg 5% Calcium 12mg 1% Iron 0.2mg 1% Potassium 63mg 1% Folate, total 1.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.