Kamo Kamo Chutney by Thermomixingwithkate. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Kamo Kamo Chutney

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Ingredients

4 jar(s)

Chutney

375 g Aniana (Onion), Peeled and Halved
375 g Kamo Kamo, Seeds removed and cut into pieces.
220 g Aporo (Apple), Cored and halved
1/4 cup --- Markoke (Sultanas)
250 g Huka (Sugar)
250ml Winika (Vinegar)
1/8 tsp ground cayenne pepper
1 pinches salt
1 tbsp curry powder
1/2 tbsp tumeric powder
1 tsp cornflour
250ml --- Wai (Water)

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6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Spring Summer

Recipe's preparation

Place Onion, Apple & Kamo Kamo into bowl. Chop 3 seconds/speed 5. Scrape down sides of mixing bowl with spatula. Repeat step if required.

Add sultanas, sugar, vinegar, cayenne pepper, salt, curry powder, tumeric, water.

Place varoma dish on lid. Cook for 30 minutes, Varoma Temp,

Place jars into Varoma to steralise while Chutney cooks.

Check chutney once cooking time is complete, if you would like it to be thicker make a small cornflour/water mix, pop it in and cook at Varoma temp,

for another 5 minutes to allow it to thicken.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.