RHUBARB CHUTNEY

Ingredients.....500gm of rhubarb stalks, cut into 2 cm pieces, 1 medium onion, peeled and finely chopped,1 tsp of curry powder, 100ml of white vinegar, 1 cup of castor sugar, 1/2 tsp of salt, 1/2 tsp of cracked black pepper. Place all the ingredients in a large pot and bring to the boil. Continue to simmer for 45 minutesor until thickened, stirring occasionally. Bottle in sterilised jars and then seal. Store in a cool, dark place and allow to sit for 10 days before using, to allow flavours to develop. Once opened store in the refrigerator. Unopened the chutney will keep for 9 months.