≡   Categories
Rhubarb Chutney

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
12 teaspoon ground allspice
1 cup raisins


Place all ingredients, except raisins, in a large preserving pan. Cook, stirring over low heat until the sugar is dissolved. Then increase the heat and gently bubble for one hour, until pulpy and reduced. Add raisins and cook 5 more minutes. Pour into hot sterilized jars and seal.

Source: www.food.com