A tangy chutney, surprisingly easy to make, and guaranteed to amaze your guests. It’s pretty good for you to eat as well.
You can adjust the sugar or chilli to suit, I tend to add a little more chilli as the years go by, I’ve begun to like my food a little hotter or perhaps my palate is just growing jaded.
Lilly Pilly Chutney
- 320 g (3 cups) ripe lilly pilly berries, stems removed and washed
- 1 medium -large red onion, finely diced
- 1/3 cup sultanas
- 3 TBLspoons coconut sugar
- 1 TBLspoon olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/3 teaspoon ground chilli
- 1/3 cup red wine vinegar
- Use a small paring knife to cut the berries in half and use the pointed end to flick out the small seed. Set the berries aside.
- Heat a medium saucepan on medium-low heat, then add the olive oil and onion. Cook the onion gently until soft, then add the berries and stir occasionally while cooking for 5 - 8 minutes.
- Add the sultanas, coconut sugar, cinnamon, allspice, salt and chilli, and stir through the berry mixture..
- Add the vinegar and increase the heat to bring the whole mixture to a simmer
- Simmer for 30 - 35 minutes until the liquid has reduced and you have a thick chutney. Adjust the seasonings and sweetness if needed.
- Spoon hot into a sterilised jar and seal. Once cooled, store in the fridge for up to 8 weeks.