Spiced Banana and Kumara Chutney
Banana is the base ingredient here, balanced by kumara and spiked with fennel, coconut and chilli. This unusual chutney complements most dishes, from curries to pastries, and is delicious served as a garnish for soups such as laksa.
(Makes about 4 jars)
- 4 small-medium onions
- 2 cups (300g) prepared kumara
- 1/3 cup oil
- 1 Tbsp finely chopped or grated fresh ginger
- 2 tsp whole fennel seeds
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 2 Tbsp turmeric
- 1 Tbsp chilli powder
- 3 cups wine or white vinegar
- ½ cup mixed crystallised peel
- 2 cups sugar
- 1 Tbsp salt
- zest of 2 lemons
- ½ cup lemon juice
- 6 ripe bananas, diced (1.2 kg unpeeled)
- 1 cup coconut thread
Peel and finely chop the onions.
Peel the kumara and cut into small pieces about the size of a small fingernail and set aside.
Heat the oil in a heavy bottomed saucepan over a low-medium heat, then stir in the prepared onions, ginger and the fennel seeds. Sauté until the onions are soft.
Stir in the prepared kumara, cumin, coriander, turmeric and chilli. Cook, stirring, for 2-3 minutes until fragrant.
Stir in the vinegar, peel, sugar, salt, lemon zest (a zester will give long thin threads) and juice and bring to simmer point.
Lastly stir in the diced bananas and the coconut.
Simmer uncovered over a low heat for 40-45 minutes.
Pour into hot sterilised jars.