• Pulp of 6 fresh Australian passionfruit
  • 30g butter
  • 3 brown onions thinly sliced
  • 1/2 cup brown sugar
  • 50ml red wine vinegar
  • 1 tbsp wholegrain mustard
  • 2 garlic cloves, crushed
  • Good pinch sea salt
  • 1 small glass jar

To serve:

  • Cheese (we recommend a cheddar, or a sharper cheese, such as Mersey Valley)
  • Crackers


  • Sterilise the jar by thoroughly washing with soap and water then placing in a pre-heated oven at 110C for 10 minutes.
  • Add the butter to a large fry pan on medium heat. Once the butter has melted add the thinly sliced onions.
  • Sauté the onions down until they become transparent, add the crushed garlic and stir through.
  • Add the red wine vinegar followed by adding the brown sugar and wholegrain mustard. Allow to simmer for 5 minutes before adding the passionfruit pulp.
  • Turn the heat down and allow to simmer for 12-15 minutes or until the liquid has reduced to a sticky runny-style sauce. Add a good pinch of sea salt.
  • Spoon the hot passionfruit relish into the pre-sterilised jar and place the lid on. Allow to cool down on the bench, and then store it in the fridge.
  • Serve with cheese and crackers.
  • Makes
    1 small jar
  • Prep
    Cook / prep time: 40 minutes plus cooling down timemins
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