Rhubarb chutney

1 kg rhubarb
675 g light muscovado sugar
2 med onions chopped
225 g sultanas
500 ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp ground black pepper
1 tsp sea salt
¼ tsp cayenne pepper

Instructions

Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
Spoon into hot sterilized jars. Cover and seal.

Notes
Store in a cool dark place. The chutney should keep for up to 1 year.