- 1/2 cup golden raisins
- 1/4 cup dried tart cherries
- 1/4 cup brandy
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon aniseed
- 1 cup chopped rhubarb
- 1/2 cup sugar
- 2 tablespoons fresh lime juice
- Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.