Rhubarb and Ginger Chutney
- 2 cups Cider vinegar
- 2 ¼ cups sugar
- 2 tsps salt
- 3 large onions (roughly chopped)
- 6 cloves garlic cloves (peeled)
- 1 ¾ ozs fresh ginger (peeled and finely chopped)
- 35 ozs Rhubarb (cut into chunks)
Place the vinegar, sugar, salt, onions and garlic in a large pan and slowly bring to the boil, stirring from time to time.
Turn up the heat, boil fast for 5 minutes then add the rhubarb and continue cooking for 15 minutes, stirring from time to time to prevent the chutney burning.
Pour the hot chutney into sterilised jars and seal tightly.