Rhubarb and Dill Chutney

Instructions

1. Sweat the onions in a little filtered water over a medium heat. As the onions soften and the water evaporates add in the vinegar and dissolve the sugar.
2. Add all the remaining ingredients save the rhubarb. Bring to the boil and simmer for about 10 minutes.
3. Add in the rhubarb and simmer for a further 10 minutes. Switch off the heat. Toss in the dill.  Cover, getting the sterilised jars ready.  (I normally have mine in the oven coming out).
4. Pot into sterilised jars.
5. Store in a cool dark place. You can either allow the flavours to mature for about 4 or use within that period. Once open store in the fridge for up to 4 weeks.