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Rhubarb Chutney
Ingredients1 1/2 lb (680 g) Rhubarb 2 teaspoons Ginger chopped 4 cloves Garlic 1 teaspoon Chilli Powder 2 tablespoons Mustard Seeds 2 tablespoons Ground Almonds 8 oz (225 g) soft Brown Sugar 1 pint (570 ml) Vinegar |
MethodWash and trim the rhubarb. Cut in small pieces. Pound the ginger and garlic. Mix all the ingredients and cook gently to form a chutney. Bottle when cool. |