Rhubarb, Cherry, and Golden Raisin Chutney

Ingredients

• 0.3 teaspoon aniseed 
• 0.3 cup brandy 
• 0.3 cup cherries dried
• 0.5 cup golden raisins 
• 2 tablespoons juice of lime fresh
• 0.3 teaspoon mustard seeds 
• 1 cup rhubarb chopped
• 0.5 cup sugar 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. 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.
2. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes.
3. 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.
4. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.