Submitted by Chris McInnes
Rhubarb Chutney
Ingredients
- 1 kg Rhubarb
- 2 tablespoons minced garlic
- Chilli to taste
- 600 grams Raisins
- 1 onion finely chopped
- 2 teaspoons minced ginger
- 1 tablespoon dry ginger
- 1 tablespoon salt
- 800 grams sugar (you can use less)
- 600 mls Vinegar
Instructions
- Cut rhubarb into pieces, finely chop onion and add all ingredients to slow cooker.
- Cook for 4 hours on high
- When cooked place in sterilized jars .
- Should keep for several months.
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