Rhubarb Chutney

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

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add raisins and cook 5 more minutes.

5. 5

   Pour into hot sterilized jars and seal.