Pickles and preserves
Australia’s native quandong fruit is simmered with apple cider vinegar and brown sugar to make a sweet-and-tart preserve. Ginger and cinnamon deepen its flavor, making this chutney a classic Australian accompaniment to grilled meats and cheese boards.
Cover the dried quandong with warm water and let it soak for 15 minutes, then drain.
Combine the onion, apple cider vinegar, brown sugar, ginger, cinnamon stick, and salt in a saucepan. Add the drained quandong and cook over low heat, stirring occasionally, for 25 minutes, until the mixture thickens and coats the back of a spoon.
Remove the cinnamon stick, spoon the hot chutney into sterilized jars, seal the lids tightly, and let the jars cool at room temperature.
When filling the jars, make sure the jars and lids have been sterilized in boiling water, or the chutney may develop mold. Refrigerate after opening and use within 3 weeks.
Tarifte kaynatma süresi 25 dakika yazıyor ama benim ocağımda kısık ayar daha yavaş ısıttığı için 34 dakikada koyulaştı, kaşığın arkasını güzelce kapladığında durdurdum. Sonuç kesinlikle yeniden yapılacak bir chutney oldu.
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