Finely chop the dried Kashmiri chile and set it aside.
Place a large frying pan over medium heat and add the oil.
Once the oil is hot, add the star anise, cloves, cinnamon stick, and the chopped chile.
Sauté the spices until the cloves puff up slightly in the hot oil. Immediately add the ground black peppercorns and cardamom, stirring to combine.
Add the finely chopped ginger and cook for 3 minutes, stirring frequently until fragrant.
Add the rhubarb pieces, lemon juice, sugar, and salt to the pan.
Stir gently to coat everything.
Cook for approximately 6-8 minutes. You want the rhubarb to be just tender and holding its shape, not cooked down into a mush.
Remove the pan from the heat.
Taste the chutney and adjust the seasoning as needed—it should have a bold balance of sweet, hot, and sharp flavours.
Add more sugar, salt, or lemon juice if you feel it's needed.
Allow the chutney to cool completely before transferring it to a clean, sterilized jar. It will keep in the refrigerator for up to one week.
Don't be afraid to customize the heat. If you prefer a spicier chutney, leave the seeds in your chile or add a pinch of red pepper flakes along with the other spices.
