Rhubarb Chutney with Raspberries

Rinse and trim the rhubarb, then finely dice. Peel and finely dice the onions, garlic, and ginger. Add the vegetables and rhubarb to a saucepan. Mix in the raspberries, apple juice, cumin, mustard, and sugar. Bring to a boil, stirring constantly. Reduce the heat and simmer for 30 minutes stirring often, until thickened. Coarsely puree, then season to taste with salt and pepper. Divide the chutney into the sterilized prepared jars. Seal tightly, turn upside down, and cool slightly. Turn right side up and cool completely.