Rhubarb And Ginger Chutney

1.4 kg rhubarb

450 g onions

112 g sultanas

450 g brown sugar

14 g salt

2 tsp ground ginger

½ tsp pepper

570 ml vinegar

1

Wash, dry and trim the rhubarb and cut into 2.5 cm lengths. Peel and chop the onions,

2

Put the rhubarb, onions, and all the other ingredients into a pan and slowly bring to the boil.

3

Simmer gently until cooked and the chutney is thick.

4

Turn into hot, clean, sterilized jars and seal at once. Label with contents when fully cooled.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.