Orange Rhubarb Chutney

Ingredients

4 whole black peppercorns
1 tsp mustard seeds
2 tsp pickling spice
grated orange zest of 1 orange
juice of 1 orange
2 cups chopped rhubarb
1 cup lightly packed brown sugar
1 cup cider vinegar
3/4 cup chopped onion
1/3 cup raisins
2 tsp finely chopped garlic
3 tsp finely chopped gingerroot
1 tsp galingal
1 tsp curry powder
1/4 tsp ground allspice

Instructions

TIE peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.

COMBINE orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occassionally, for 45 minutes.

ADD curry powder, allspice, and reserved spice bag; stir well. Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.

LADLE hot chutney into large jar or crock with tight-fitting lid. Seal and allow to cool before refrigerating.