Rhubarb Chutney

2 pounds rhubarb stalks, chopped
1 cup brown sugar
2/3 cup apple-cider vinegar1 large onion, diced
1 cup white raisins
1 inch piece ginger root
1 whole habanaro chili
1 tablespoon mustard seed, toasted
1 cardamom pod, toasted and ground
½ teaspoon cumin seed, toasted and ground
In a 4 quart sauce pan, combine sugar, vinegar, ginger, whole habanaro chili and onion. Bring to a boil and cook uncovered for 2 minutes. Add rhubarb and raisins, lower heat and simmer until rhubarb is tender. Remove piece of ginger and habanaro and discard. Meanwhile, in a very small skillet, toast seed and grind in a mill. Add to rhubarb during the last minutes of cooking. Refrigerate until ready to use. Will last for a week refrigerated.