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Illawarra Plum Chutney

by Lucy (follow)
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Plum Chutney
Illawarra Plum Chutney

This zesty chutney is made from my favorite bush tucker fruit - Illawarra Plums (Podocarpus elatus). Also known as "daalgaal" or "goongum", these juicy plums are native to the rainforests of eastern New South Wales and Queensland. They have been found to contain four times the anti-oxidants of blueberries and are therefore also an immune boosting superfood.

Plum Chutney
Fresh Illawarra Plums

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Serves: 1 or 2 jars of chutney


1 kilogram Illawarra plums (fresh)
2 - 3 chillies (fresh)
1 tablespoon olive oil
400 grams brown sugar
300 mls apple cider vinegar
2 large onions
3 cloves garlic
1 teaspoon salt


Chop the fresh Illawarra plums in half and carefully remove the seeds.

Plum Chutney
Chop the fruit

Thinly slice the onions and garlic cloves. Fry them in olive oil until slightly caramelised, then add the chillies (thinly sliced).

Plum Chutney
Add onions and garlic

Add the Illawarra Plums, apple cider vinegar and simmer on low heat for one hour.

Native plum chutney
Delicious bush tucker chutney

Spoon the chutney into sterilised jars, seal and label. The chutney is the perfect accompaniment to meat (especially kangaroo), or to add some native-inspired spice to an elegant cheese platter. Enjoy.

#Side Dishes
#Bush Tucker
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