Rhubarb Chutney

10 years ago, when we moved to this house, we inherited a 2m square rhubarb patch.  In the years since it has been dug up, rehoused, divided and yet still it sprouts luxuriously.  I do make the odd crumble but we were really at a loss what to do with it until I googled and discovered Rhubarb Chutney.  With that and Rhubarb, Orange, & Ginger Marmalade from one of my mum's 1960s recipe books we are set up for the winter.

1kg rhubarb, washed and diced
500g onions, peeled and chopped
500g sultanas or raisins
500g sugar
600g malt vinegar
1-3 tsp dried chilli flakes
1 tsp salt
Spice bag; 1 thumb-sized piece of fresh ginger roughly chopped, 12 cloves, 12 black peppercorns, 1 heaped tsp coriander seeds, a few blades of mace

Put everything into a large heavy bottomed pan.  Heat gently to dissolve the sugar and then slowly bring to the boil.  The recipe I loosely based this on said simmer for 2-3 hours until so thick that you can see the base of the pan when you draw a wooded spoon through it.  But I couldn't be bothered and bottled mine after an hour so it has a looser consistency.

When ready, seal in sterilised jars with vinegar proof screw lids (plastic coated on the inside to stop the vinegar corroding the metal!).  Leave to mature for 6-8 weeks!