An Indian-style chutney. Use half the amount of chilli powder for a tamer preserve.
|½ cup||Canola oil|
|1 Tbsp||Ground turmeric|
|2 Tbsp||Ground cumin|
|2 Tbsp||Chilli powder|
|125 g||Fresh ginger, peeled and chopped|
|12 cloves||Garlic, chopped|
|1 ¼ cups||White wine vinegar|
|1 kg||Feijoa, topped and tailed but skin left on (Main)|
|2 Tbsp||Mustard seeds|
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- Heat the oil in a large saucepan. Add the turmeric, cumin and chilli powder and fry, until fragrant.
- Place the ginger, garlic, vinegar and feijoas into a food processor or blender and mix, until smooth. Add to the turmeric mixture together with the sugar, mustard seeds and salt. Cook over low heat, stirring occasionally until the oil floats on top, about 30 minutes. Stir occasionally.
- Pour into hot sterilised jars and seal. A thin layer of oil can be poured on top to help keep the contents airtight prior to sealing.