Star Fruit/Carambola Chutney

This is my interpretation of the recipe presented by Dr. Madhumita Mishra @FoodTalking Accessed April 2022

●  8 large ripe/yellow star fruit
●  1 tablespoon salt
●  teaspoon turmeric powder

Achar masala spice mix
●  teasp nigella
teasp ajwain/carom seeds-from specialist Indian spice shop
●  teasp fenugreek
●  teasp mustard
●  1 teasp fennel
●  1 teasp cumin
●  2 dry chilli fruit - substitute equivalent fresh or flakes
●  50grams palm sugar - original recipe has 100gm, but makes it overly sweet
●  1/3 tsp asafetida
●  1/4 cup mustard oil
●  Salt to taste added towards the end of the cooking process.

Trim and remove the edges of the fruit and cut them into slices. Add to a large glass bowl of water, along with the salt. Soak overnight. Removing the fruit edges and soaking are designed to remove some of the toxins in the fruit*. Rinse well before adding the prepared fruit to a saucepan with the turmeric.

Cook the spices separately in the mustard oil before adding them to the star fruit/turmeric mix and cook for a further 15-20 minutes. Bottle into sterilized jars and seal while hot.

*Star fruit (Averrhoa carambola) contains oxalic acid and the neurotoxin caramboxin. Consumption of star fruit is not recommended for anyone with kidney impairment. Caramboxin is known to cause seizures and death in some individuals.

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