Rhubarb Chutney

450 g rhubarb, washed and chopped

2 medium onions, peeled and chopped

2 Tbs dark brown sugar

1 pinch cayenne pepper

1 tsp salt

2 tsp curry powder

10 Tbs vinegar

1

Place all the ingredients into a preserving pan

2

Cook over a low heat until the rhubarb and onion soften

3

Increase heat and boil rapidly until rhubarb is thoroughly cooked

4

Spoon into warmed jars and seal

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.