Rhubarb Chutney

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.

RHUBARB CHUTNEY