Rhubarb Chutney

• 6 cups diced rhubarb
• 2 cups dark muscovado sugar
• 1 cup cider vinegar
• 2 large cloves garlic, minced
• 2 medium yellow onions, diced
• 3 tablespoons minced fresh ginger
• 3 tablespoons diced crystallized ginger
• 2 Fresno peppers, stemmed, seeded and diced
• 2 Serrano peppers, stemmed, seeded and diced
• 2 teaspoons salt
• 2 teaspoons freshly grated turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon whole coriander
• 1/2 teaspoon red pepper flakes

1. Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 1 hour. Stir frequently toward the end to avoid scorching. Preserve according to canning instructions, or keep refrigerated in glass jars.

rhubarb, muscovado sugar, cider vinegar, garlic, yellow onions, fresh ginger, ginger, peppers, serrano peppers, salt, freshly grated turmeric, cumin seeds, whole coriander, red pepper

Taken from food52.com/recipes/4308-rhubarb-chutney (may not work)