Lemon Spiced Rhubarb Chutney

• 2 unwaxed lemons, peeled and finely shredded and juiced
• 1 in root ginger, lightly bruised
• 900

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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