Wash and dry the oranges.
Chop the rind with a potato peeler.
Press evenly in the prepared pan.
Wash and cut the rhubarb in pieces.
Put the rhubarb, orange juice, orange rind, raisins, onions, vinegar, brown sugar and spices in a large pan.
Put the mustard seeds, pepper and coriander in a small piece of muslin. Tie it and put it in the pan.
Slowly bring to a boil, stirring frequently.
Turn down the heat and let simmer for 1 hour and 30 minutes, stirring from times to times.
When the cooking is complete, remove the spice bag.
Fill jam jars with chutney, leaving 1 cm from the top.
Cover and tag.
Keep the jars in a fresh and dry place at least 3 months before tasting.
Serve with cold cuts as a condiment.