Rhubarb & Raisin Chutney

• 3 tbsp olive oil
• 2 large onions, peeled, roughly chopped
• 1 cup (

Place a large saucepan over a medium heat and add the oil. Add the onions and cook for 5 minutes.

Add the rest of the ingredients and simmer over a low heat for 40 minutes.

Pour the hot chutney into sterilised jars and seal.