Rhubarb Date Chutney
From the best kept secrets of the women's institute. i'm posting this here because the book doesn't belong to me and i couldn't take it home! cooking time could be more or less than stated.
Steps
Place all the ingredients in a large saucepan and bring to the boil over medium heat.
Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface.
Stir from time to time to prevent sticking.
Spoon into hot sterilized jars and seal down.
Label and store for 6-8 weeks before use.
Ingredients
rhubarb, onions, dates, malt vinegar, water, white sugar, salt, ground ginger, cayenne pepper, garlic cloves