A yummy Indian-style chutney.
100g peeled root ginger, chopped
10 cloves garlic, chopped
1 1/4 cups cider vinegar
1/2 cup canola oil
1 onion, diced
1 tablespoon each: ground turmeric, chilli powder
2 tablespoons each: ground cumin, mustard seeds
1 teaspoon salt
1kg green kiwifruit, peeled and diced
1 1/2 cups lightly packed brown sugar
1/2 cup sultanas
Place the ginger, garlic and a 1/4 cup of the cider vinegar into a food processor or blender and mix, until smooth.
Heat the oil in a large saucepan. Add the onion, turmeric, chilli and cumin powder and fry, until fragrant. Add the ginger and garlic paste, mustard seeds, the remaining vinegar, kiwifruit, sugar, salt and sultanas. Cook over low heat, stirring occasionally, until thickened, about 35 minutes.
Pour into sterilised jars to the top. Wipe the rims. Seal when cold. A thin layer of oil can be poured on top to help keep the contents airtight prior to sealing. Makes 4-5 cups.