or red wine vinegar
Cut the trimmed rhubarb into short lenghths and chop the onions quite finely.
Put both ingredients into a large pan and pour on the vinegar.
Then lightly bruise the whole coriander seeds.
Add the seeds direct to the pan if you want to include them in the chutney.
(or tie them in a piece of buttermuslin and remove before potting).
Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1½ teaspoon salt.
Stir to mix well.
Then continue simmering - this time without a lid - for 1½ hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick.
Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.
Pot in warm sterilised jars and allow to mature for at least one month before eating.
The longer you can resist eating this chutney the better it seems to taste.