Consider doubling the recipe and giving some as gifts. If you can’t find Aleppo pepper (in the Boston area, try Formaggio Kitchen or any of Ana Sortun’s establishments like Sofra), you can sub in hot pepper flakes or a lesser amount of cayenne to taste.
1 pound rhubarb, chopped into 1/2-inch pieces
1 small yellow onion, minced
3/4 cup dried currants
1-1/2 cups packed dark brown sugar
1-1/2 cups apple cider vinegar
3 teaspoons yellow mustard seeds
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
1/4 teaspoon Aleppo pepper
Combine all the ingredients in a wide, nonreactive pan, place it over high heat, and bring it to a boil. Once it bubbles, lower the heat to medium and simmer gently, stirring regularly, until slightly thickened. Towards the end of the cooking time, stir more often (at least once a minute) to prevent scorching. The chutney is done when you can drag your spoon along the bottom of the pan and the chutney is thick enough that the space doesn’t fill in immediately.
Funnel the chutney into sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. (Click here for more information on canning.) If you prefer not to can, store the chutney in the refrigerator and prepare to eat it all within 1 month.
Source: Adapted minimally from Preserving by the Pint by Marisa McClellan