Rhubarb And Cranberry Chutney - cooking recipe

Ingredients

1 lb rhubarb, cut into 1 1/4 inch pieces
3 None large green apples, peeled, chopped
2 tsp lemon zest
1 tbsp lemon juice
6 oz dried sweetened cranberries
2 cups apple cider vinegar
2 cups firmly packed brown sugar
2 None small Spanish onions, finely chopped
3 tsp finely grated fresh ginger
2 tsp salt
1 tsp ground cloves
1 None fresh green chili, seeded, finely chopped

Preparation

Combine all ingredients in a large heavy-bottomed saucepan over low heat. Cook, stirring, for 2-3 mins, or until sugar dissolves. Bring to a boil. Boil for 10 mins then reduce heat and simmer for 40-45 mins, or until liquid reduces and mixture thickens.