RHUBARB CHUTNEY The is excellent if you like curry. Very good served on toast. Submitted byMartha Warcup. Makes 5-6 pints. [2.5 to 3 L] 4 cups Rhubarb 1 L 4 Large onions, chopped 4 4 tsp Curry 20 mL 1/4 tsp cayenne pepper 1 mL 1 tsp Salt 5 mL 1 cup White Vinegar 250 mL 3 cups White sugar 750 mL Cut rhubarb in small pieces. Put in large pot along with chopped onions and cook until tender. Note Do NOT add water. Add remaining ingredients and cook 1/2 hour. Put chutney in sterilized jars - seal. Miscellaneous Appetizers Chicken Beverages Desserts Fish & Seafood Italian Flair Beef &: Pork Salads Side Dishes Soups Select a category & press Go [Home] [Recipes] [Graphics] [Tips & Tricks] [Links] [Venice] [About Me] [My Webrings] [Dotty's Christmas Treats] [My awards] [Banner Exchange]