In a saucepan, combine 2 tablespoons butter, the curry powder and the rice. Cook over low heat for 5 minutes, stirring occasionally. Add the chicken broth and heat to boiling. Sir, cover, and cook over low heat until the liquid is absorbed, about 15 minutes. While the rice is cooking, combine the raisins, scallions, green pepper, celery, and remaining tablespoon of butter in a saucepan; cook over medium-low heat until the vegetables are just tender,stir frequently. Add the chutney, pimiento, almonds, vinegar, brown sugar, and salt, to taste. Stir until well blended, cook over low heat an additional 2 minutes . Place the rice on a serving platter, top with the vegetable mixture, serve.