Rhubarb and Apricot Chutney

Submitted by: Carolyn	Country: Canada
Category: Home/Relishes & Preserves
Quantity: 6 jars (2 pints/500 mL)	Preparation time: 0:00 hr. Cooking time: 0:00 hr.

Ingredients

8 cups	rhubarb	2 L
2 cups	firmly packed dark brown sugar	500 mL
1 cup	cider vinegar	250 mL
1 cup	chopped dried apricots	250 mL
1 cup	finely chopped onion (saute in a little butter)	250 mL
1 cup	dark seedless raisins	250 mL
2 tsp	grated lemon rind	10 mL
1/2 tsp	dry mustard	2 mL
1/4 tsp	allspice	1 mL
1/2 tsp	salt	2 mL
1 tbsp	freshly gratd ginger	15 mL
1/4 tsp	chili flakes	1 mL

Wash rhubarb and coarsely chop. Put in a large saucepan with all other ingredients.

Heat to boiling and cook for approximately 5 minutes, stirring constantly. Reduce heat and simmer uncovered for 1 hour until rhubarb is tender.

Seal in sterile jars.