|Surely this hipster rhubarb should be on Instagram?|
1kg rhubarb, trimmed and chopped (in the food processor)
350g (4 medium) onions, chopped (in the food processor) - red ones are nice for colour
3 cloves of garlic
400g light brown sugar
500ml cider (or white/red wine, or apple) vinegar
1 tbsp each of (ground or whole) cardamon, coriander, black pepper, cloves, cinammon, mustard, ginger and tumeric
zest of 1 orange
Put all ingredients into a large heavy-bottomed pan. Stir well and bring to the boil. Turn the heat right down to a mere simmer and let cook for 2 hours, checking and stirring frequently. Divide the hot chutney among sterilised jars, seal and set aside to cool.
You do need to check - and stir - the mixture frequently as it can easily catch on the bottom of the pan.
You can of course use other dried fruit instead of the raisins - I topped up the amount with a few dates.
There is no need to sterilise your jars - just put them (on their own) through the highest temperature wash of your dishwasher and let them dry completely.
You will get approx. 3 x 500ml jars of chutney.