I met Tiani on a trip to Launceston earlier this year and on tasting her fabulous chutney, was keen to get therecipe. Tiani explained that it was a family recipe (hence the measurements in pounds) and here is the recipe faithfully reproduced and attributed to Tiani.
2lb rhubarb
4 large onions
Ingredients
2lb rhubarb
4 large onions
2 1/2 lb sugar (I used raw sugar)
2 1/2 dsp curry powder
1 cup white vinegar
2 tbs salt
2 tsp pepper
1 1/2 tbs ground ginger or finely grated fresh ginger
4 cloves garlic crushed
Method
Roughly chop rhubarb and onions. Simmer all ingredients for an hour. Bottle when hot.
Delicious with cheese and cold meats.
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