Butternut, cumin and lime achar

Butternut, cumin and lime achar

Serve this with piping hot naan bread or rotis for a simple pre-curry or anytime snack, or as a perfect picnic pairing.

Recipe and styling by Sarah Graham

Photograph by Kyle Rogers

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Butternut, cumin and lime achar

Serves: Makes approximately 500ml (2 cups)
Cooking Time: 45 mins

Ingredients

  • 500g butternut, peeled and cut into cubes
  • 15ml (1 tbsp) olive or avocado oil, for frying
  • 1 small onion, chopped
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) medium-strength curry powder
  • 2,5ml (½ tsp) mustard powder
  • 1 red chilli, seeded and chopped
  • zest and juice of 1 lime
  • 75ml fresh lemon juice
  • 75ml olive oil
  • 15ml (1 tbsp) demerara or light brown sugar
  • 2,5ml (½ tsp) salt
  • 2 garlic cloves, coarsely chopped

Instructions

1

Boil the butternut in salted water until cooked through but still firm enough tohold its shape, about 10 minutes. Drain and set aside.

2

Heat the oil in a separate pan over medium heat and fry the onion, cumin, curry powder, mustard powder and chilli together until the onion has softened, about 5 minutes.

3

Remove from heat and add the remaining ingredients, except the butternut. Simmer gently, 3 – 5 minutes.

4

Add the butternut, mix everything together gently and spoon into sterilised jars. Allow to cool completely before sealing.

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