Ingredients

Steps

• Cook rhubarb, sugar, and water in a pan over medium heat until rhubarb softens.
• Add onions, garlic, tomatoes, thyme, vinegar, lemon, and spices to the pan.
• Simmer the mixture for two hours until the chutney reaches a thick consistency.
• Snip the fat on the gammon steaks in several places with scissors.
• Fry gammon in hot olive oil for 4 minutes on each side.
• Serve the gammon with chutney and cooked green cabbage.