Put the onions in a large pan with the
ginger and vinegar. Bring to the boil, then
simmer for 10 mins. Add the rest of the
ingredients, except the rhubarb, plus 2 tsp
salt to the pan and bring to the boil, stirring.
Simmer, uncovered, for about 10 mins until
the apples are tender.
Stir in the rhubarb and cook, uncovered,
until the chutney is thick and jammy, about
15-20 mins. Leave the chutney to sit for
about 10-15 mins, then spoon into warm,
clean jars, and seal. Label the jars when cool.
Keep for at least a month before eating.