Tiani's Rhubarb Chutney

I met Tiani on a trip to Launceston earlier this year and on tasting her fabulous chutney, was keen to get therecipe.  Tiani explained that it was a family recipe (hence the measurements in pounds) and here is the recipe faithfully reproduced and attributed to Tiani.

Ingredients

2lb rhubarb
4 large onions

2 1/2 lb sugar (I used raw sugar)

2 1/2 dsp curry powder

1 cup white vinegar

2 tbs salt

2 tsp pepper

1 1/2 tbs ground ginger or finely grated fresh ginger

4 cloves garlic crushed

Method

Roughly chop rhubarb and onions. Simmer all ingredients for an hour. Bottle when hot.

Delicious with cheese and cold meats.