There is no one definitive Boxwallah's Chutney Recipe. However, many recipes for this popular Indian condiment include ingredients such as mangoes, vinegar, sugar, chili peppers, and ginger.
Cut the trimmed rhubarb into short lenghths and chop the onions quitefinely.
Put both ingredients into a large pan and pour on the vinegar.
Then lightly bruise the whole coriander seeds.
Add the seeds direct to thepan if you want to include them in the chutney.
I love their spicy bitebut some people complain that the seeds stick between their teeth, so youmay prefer to tie them in a piece of buttermuslin and remove beforepotting.
Bring the contents of the pan slowly to boiling point, cover andsimmer gently for 20 minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt.
Stir tomix well.
Then continue simmering - this time without a lid - for 1 1/2hours or so until the rhubarb has pulped down completely, the flavour ismellow, and the colour is rich and the consistency is thick.
Stir thechutney occasionally as it cooks to prevent sticking, particularly towardsthe end.
Pot in warm sterilised jars and allow to mature for at least onemonth before eating.
The longer you can resist eating this chutney thebetter it seems to taste.
Source: Philippa Davenport in Country Living (British), June 1988.
Typedfor you by Karen Mintzias .