Makes 2-3 cups
1kg kumara, cooked and mashed.
500g finely diced onion
3 cups brown sugar
1 tsp cinnamon
1 Tbsp salt
In a pot, cover all ingredients with malt vinegar. Boil all together for 25
minutes, then thicken with ½ cup flour mixed to a smooth paste and boil for
approximately 5 minutes more.
Put into jars when cold.Keep refrigerated.
Serve with crackers and cheese.