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Uppsala Curried Rhubarb Chutney

Ingredients

  • 10 rhubarb sticks

  • 1/2 cup (100 ml) rasins

  • 1/2 lemon

  • 4 teaspoons vinegar

  • 1 cup (200 ml) sugar

  • 4 teaspoons curry powder

  • 1 teaspoon mustard seeds (optional)

  • pinch of chilli powder (optional)

How to cook

  • Cut the rhubarb into 2 cm (1 inch) long pieces

  • Chop the onions into onion rings

  • Cut the half lemon into thin quarter slices

  • Mix all ingredients and slowly simmer for approx 30 min without a lid, stirring as required

  • Place into a jar or airtight container and keep in fridge until required.

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