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Easy
By Elaine Lemm
Published 2011
Tie the lemon peel and ginger into a small square of muslin.
Into a large pan, place the lemon juice, rhubarb chunks, sultanas, sugar, curry powder, cayenne pepper and vinegar. Add the muslin bag. Bring to a gentle boil and stir until the sugar dissolves.
Simmer for one hour until softened and thickened. Be careful not to burn the chutney, adjust the heat to make sure.
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