Rhubarb & Raisin Chutney

Ingredients  (makes 6 cups)
500g       Rhubarb – washed & chopped in to 1cm pieces
500g       Onions – peeled and diced
1 cup      Spiced Vinegar
3 cups     Raw Sugar
1 tsp       Ground Cinnamon
½ tsp      Ground Cloves
½ tsp      Chilli Powder
1 cup      Raisins
2 tsp       Salt
Combine all ingredients in a large saucepan or preserving pan. 
Bring to the boil then simmer until thick and pulpy (takes ages – poss 1 hr or so).
Ladle in to hot sterilised jars and seal well.

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