Rhubarb Chutney

By ClaudiaJan

Ingredients

• 1 kg rhubarb, trimmed and cut into 5 cm pieces
• 4 teaspoons salt
• 2 large red onions, roughly chopped
• 4 cups brown sugar
• 400 ml white wine vinegar
• 3 teaspoons grated fresh ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup raisins

Details

Servings 4
Adapted from recipezaar.com

Preparation

Step 1

1Place all ingredients, except raisins, in a large preserving pan.

2Cook, stirring over low heat until the sugar is dissolved.

3Then increase the heat and gently bubble for one hour, until pulpy and reduced.

4Add raisins and cook 5 more minutes.

5Pour into hot sterilized jars and seal.