• 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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    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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