4 , cut into -inch pieces, if preferred mild recipe remove the seeds from chilies
1 1⁄2 Tablespoon
1 1⁄2 Teaspoon (Adjust To Taste)
1⁄4 Teaspoon, for the color
1⁄3 Cup (5.33 tbs) (Adjust To Taste)
1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.
2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.
3. Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.
4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. You can refrigerate this chutney for about 6 weeks.