Rhubarb Chutney - cooking recipe

Ingredients

2 1/4 lbs rhubarb, coarsely chopped
2 None onions, coarsely chopped
3 cups firmly packed brown sugar
1 1/2 cups golden raisins
2 1/2 cups white vinegar
1 tbsp mustard seeds
1 tsp mixed spice, such as pumpkin pie spice
1 tsp ground ginger

Preparation

Combine all ingredients in large saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 1 hour 15 mins, or until mixture thickens.
Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.