|Rhubarb||2 1⁄2 Pound (1 Kilogram, Coarse Variety)|
|Onions||8 Ounce, skinned and minced (225 Grams)|
|Ground ginger||15 Milliliter (1 Tablespoon (Leveled))|
|Salt||15 Milliliter (1 Tablespoon (Leveled))|
|Pickling spice||1 Ounce, tied in a piece of muslin (25 Grams)|
|Vinegar||1⁄2 Pint (300 Milliliter)|
|Soft brown sugar||1 Pound (450 Grams)|
Wash the rhubarb and cut it into 5-cm (2-in) lengths.
Put the rhubarb in the pressure cooker with the onions, ginger, salt, the bag of pickling spice and the vinegar.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure slowly.
Add the sugar and stir until the sugar is dissolved.
Discard the bag of spice.
Return the uncovered cooker to the heat and bring to the boil, stirring.
Boil the chutney until a thick consistency is reached.
Remove the cooker from the heat and allow the contents to cool for about 10 minutes, then pot and cover.
Leave the chutney to mature for at least 3 months before using.