Rhubard and Orange Chutney

I love it when customer's share their Family recipes with me. Here's a seasonal one from Lionel ~

RHUBARB AND ORANGE CHUTNEY
2 Oranges,1 Kg Prepared Rhubarb,3 Onions, Skinned and chopped,900 ml Malt Vinegar,900 gms Demerara Sugar450 gms Raisins,1 tbsp Mustard Seed1 tbsp Peppercorns1 tsp Allspice.
Squeeze juice from Oranges and finely shred peel. Place in a large preserving pan with the Rhubard, Onions, Vinegar, Sugar & Raisins. Tie the spices in a piace of muslin, and add ot the ingredients in the pan. Bring to the boil and simmer until thick and pulpy - about 1&half hours. Remove bag, pot and cover.
Makes about 3.6 kg, ready in about 3 weeks.