Step 1

Tie the peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.

Step 2

Combine the orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan.

Step 3

Bring to a boil over medium-high heat, stirring constantly.

Step 4

Reduce heat and boil gently, stirring occasionally, for 45 minutes.

Step 5

Add the curry powder, allspice, and reserved spice bag; stir well.

Step 6

Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.

Step 7

Prepare a boiling water bath canner in the meantime. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Step 8

Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Step 9

Put the jar back in the canner and repeat until all jars are full.

Step 10

Process in a boiling water canner for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and allow the canner to cool for 5 minutes. Remove jars and cool to room temperature. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.