Rhubarb & Date Chutney - cooking recipe

Ingredients

900 g rhubarb, trimmed and cut into 2-inch pieces
450 g onions, roughly chopped
115 115 g raisins or 115 g sultanas
300 ml malt vinegar
300 ml water
450 g white sugar or 450 g demerara sugar
1 tablespoon salt
1 tablespoon ground ginger
1/2 teaspoon cayenne pepper
2 garlic cloves, minced (optional)

Preparation

Place all the ingredients in a large saucepan and bring to the boil over medium heat.
Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
Stir from time to time to prevent sticking.
Spoon into hot sterilized jars and seal down.
Label and store for 6-8 weeks before use.