• 2 tbsp extra virgin olive oil
  • 2 eschallots (small French onions)
  • 2 cloves garlic
  • 1 long red chilli
¼ bunch coriander (roots and stems)
  • ¾ cup passionfruit pulp (about 9 or 10 passionfruits)
  • ½ cup white wine vinegar
  • ½ cup raw sugar


  1. Finely chop the eschallots, garlic, chilli and coriander roots and stems.
  2. Place in a pot with olive oil and cook on low-medium until translucent and fragrant.
  3. Add passion fruit (seeds and pulp), sugar and vinegar and simmer for about 5 minutes, until the sauce thickens.
  4. Remove from heat and season to taste.
  5. Store in the fridge for up to 2 weeks

Tip: The relish can be made well in advance, as it lasts for 2 weeks in the fridge. You can also use it on sandwiches or simply dollop on the side of any bbq meats, especially seafood, pork or even a roast turkey.

  • Makes
    1.5 Cups
  • Prep
  • Cook
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