Kumara Chutney

Name: Kumara Chutney
Yield: Makes approximately 3 litres
Ingredients: 4 tbsp cumin seeds, toasted; 2 tsp salt; 2 cups (300g) white sugar; 2 cups (300g) soft brown sugar; 800 ml cider vinegar; 2 kg kumara, any colour, roughly chopped; 2 tsp ground ginger; 1 onion, peeled, finely diced; 3 tsp garam masala; 3 tsp curry powder; 3 tsp ground turmeric; 3 cloves garlic, crushed; 5 tsp fresh ginger, grated; 4 tbsp coriander seeds, toasted

Preparation info

Makes approximately
3 litres

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

We were lucky to have Jacqueline Freeman cheffing at Ripe a few years ago. This chutney and the sesame mayonnaise are a couple of her recipes that we still use everyday.

Ingredients

2 kg kumara, any colour, roughly chopped
4 tbsp cumin seeds, toasted

Preserve
Gluten-free
Vegan

Method

To prepare the pickle

Place all the ingredients except the kumara in a saucepan. Bring to the boil and simmer for 40 minutes.

In another saucepan cover the kumara with water and bring to a boil. Cook until the kumara is soft enough to mash, approximately 30 minutes. Drain and mash.

Add the cooked pickle to the mashed kumara and use a stick b