Rhubarb Chutney

• 10 cups fresh rhubarb, coarsely chopped or 10 cups frozen rhubarb
• 2 cups chopped onions
• 2 cups cider vinegar
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed brown sugar
• 1 cup raisins
• 1 cup currants
• 1/2 cup chopped crystallized ginger
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon curry powder

1. In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
2. Remove from heat and allow to cool to room temperature. Makes about 8 cups.
3. TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
4. To serve: Thaw in refrigerator overnight.
5. The Best Freezer Cookbook.

fresh rhubarb, onions, cider vinegar, sugar, brown sugar, raisins, currants, ginger, salt, ground cinnamon, ground cloves, curry powder

Taken from www.food.com/recipe/rhubarb-chutney-176305 (may not work)