Rhubarb and Plum Harissa Chutney

Finely chop the rhubarb, plums and dates Mince in processor or finely hand chop the onions and sultanas Place the cloves and allspice in a muslin bag and tie with string. Place all ingredients in a large heavy bottom stock pot or preserving pan. Bring to the boil, stirring to make sure all the sugar is stirred in well Simmer for approximately an hour or until thick Bottle in hot bottles and place the lids on while hot Store for at least a month to mature before using *Note: to sterilise bottles, placed clean bottles in oven at 100 degrees for 15 mins Tip: If using Tamarillo, first, plunge them into boiling water fro aprrox 5 mins, then into cold water. Then you can easily peel the skins off.