Australia's native quandong fruit is slow-simmered with apple cider vinegar and brown sugar into a tangy-sweet preserve. Deepened with ginger and cinnamon, this chutney is a classic pantry staple served alongside grilled meats and cheese boards in Australia.
Cover the dried quandong with warm water and let it sit for 15 minutes, then drain.
Combine the onion, apple cider vinegar, brown sugar, ginger, cinnamon stick and salt in a pot. Add the drained quandong and simmer over low heat, stirring occasionally, for 25 minutes until thick enough to coat the back of a spoon.
Remove the cinnamon stick and ladle the hot chutney into sterilised jars, seal tightly and leave to cool at room temperature.
Make sure the jar and lid are sterilised in boiling water before filling, or the chutney can mould. Once opened, use within 3 weeks in the fridge.
If you cannot find quandong, dried apricots give a similar texture; in that case reduce the sugar by one tablespoon, as apricots are naturally sweeter.
Admin DadaGastro · verified in test kitchenTarifte 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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