Peel the onions, halve them and cut them into fine strips. Peel the ginger as well and chop very finely. Peel the rhubarb stalks, remove woody parts and cut into the remaining flesh into 3 cm long pieces.
Bring all ingredients except the rhubarb to a boil in a wide pot and simmer gently over low heat for about 30 minutes.
Mix in the rhubarb. Add more apple cider vinegar to taste and simmer the mixture for another 15-30 minutes.
Pour the finished chutney into hot rinsed jars and seal immediately. Briefly turn the jars “upside down”, then turn them over again and allow to cool.
Preparation Tip:
The indicated ingredient quantities yield approx. 2 glasses of 500 ml each.
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