8 cups rhubard, cut into 1/2 inch pieces about 2 lbs
5 cups diced apples about 2 lbs
1 cup of seeded raisins
12 clove garlic
1 tsp. salt
1 1/2 cup white vinegar
Directions
Tie cloves in small cheesecloth bag. Put rhubard, apples, raisins, onion, garlic, brown sugar, salt, ginger, cinnamon, vinegar and water in a large heavy saucepan. Add bag of cloves and bring to boil. Turn down heat and boil gently, uncovered, until thick about 1 1/2 hours Stir often.
Remove bag of cloves. Ladle chutney into hot sterilized jars. Seal immediately.
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