Kumara Ketchup

Ingredients

• 1.5 kg – Kumara (peeled and chopped)
• 500 g – White onion (finely chopped)
• 7 cloves – Garlic (minced)
• Zest of 1 lemon
• 3 tsp – Cajun spice
• 3 tsp – Salt
• 250 ml – White vinegar
• 100 g – Brown sugar
• Water (as needed to cover and adjust consistency)

Method

1. Peel and chop kumara into small even pieces
2. Finely dice onion and mince garlic
3. Add kumara, onion, garlic to a large pot and pour in water to cover
4. Bring to a boil, then simmer 20–25 minutes until kumara is soft
5. Drain excess water and blend with a stick blender
6. Add lemon zest, cajun spice, salt, vinegar, and sugar
7. Mix well and simmer over low heat to thicken
8. Cool and transfer to bottles or jars

Storage

• Store in the fridge in clean jars or bottles
• Use within 2 weeks for best flavour
• Can be frozen in small portions for long-term storage

Notes

You can swap white vinegar for apple cider vinegar for a fruitier finish. Add a pinch of chili flakes for heat. Serve it warm with roasted vegetables, or cold with chips and burgers.