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Rhubarb chutney with mackerel and watercress

Rhubarb chutney with mackerel and watercress is a home-style recipe made with Vegetable Oil, Palm Sugar, and Extra Virgin Olive Oil.

Ingredients

• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the chutney, heat the oil in a non-reactive frying pan and add the curry leaves and mustard seeds.

2. 2

   When they start to crackle, add the rhubarb, chillies, cumin, coriander and palm sugar, stirring well to combine.