Rhubarb Chutney

• 8 cups sliced fresh rhubarb
• 2 cups white vinegar
• 2 cups granulated sugar
• 2 cups brown sugar, packed
• 2 cups golden raisins
• 2 cups finely chopped onions
• 12 teaspoon table salt
• 12 teaspoon ground ginger
• 14 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 1 cinnamon stick, broken up
• 1 teaspoon whole cloves

1. Mix first 9 ingredients in a large heavy pot.
2. Tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth.
3. Add to pot.
4. Heat on medium, stirring often as it comes to a boil and sugar dissolves.
5. Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally.
6. Discard spice bag.
7. Fill hot sterilized pint jars to within 1/2 inch of top.
8. Place sterilized metal lids on jars and screw metal bands securely.
9. For added assuarnce against spoilage, you may choose to process for 5 minutes in a boiling water bath.

fresh rhubarb, white vinegar, sugar, brown sugar, golden raisins, onions, salt, ground ginger, cayenne pepper, mustard seeds, cinnamon, whole cloves

Taken from www.food.com/recipe/rhubarb-chutney-325754 (may not work)