Rhubarb, apple and chilli chutney

Serve this spiced rhubarb chutney with grilled pork cutlets and green salad. It also works as part of a cheese board.

Place all ingredients in a large, heavy-based saucepan over medium heat. Stir, without boiling, for 4 to 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 50 minutes or until mixture is thick.
Spoon hot chutney into hot sterilised jars (see note). Seal immediately. Store in a dark place for at least 3 weeks to allow flavours to develop. Refrigerate once opened.

Source

650g granny smith apples, peeled, cored, roughly chopped

2 medium red onions, finely chopped

1 1/2 bunches rhubarb, trimmed, roughly chopped

1 1/2 cups firmly packed brown sugar

2 cups cider vinegar

2 tsp mixed spice

2 long red chillies, thinly sliced

1 tsp salt

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