Chop the onion very small.
Mash the garlic clove.
Peel and cut the ginger in very very thin slices.
Chop the chilli pepper in small rings. Do not discard the seeds if you want your chutney to be originally hot. Otherwise discard the seeds.
Cut the rhubarb in small pieces.
Chop the dried fruit in small pieces too.

Heat the oil in a pan. Add the onions with a pinch of salt. Fry the onions until they are caramelized. Add the garlic and ginger, fry for 1 more minute. Add then the dried fruits, rhubarb, chilli pepper, maple syrup, and enough water so that all is just under water. Cook until all becomes a paste.

Solve 1 tsp arrowroot in 1 tbsp water. Add this to the pan. Cook for another 1 minute. Transfer to a clean jar.