A perfect accompaniment to pork, chicken or fish recipes

INGREDIENTS

• 1 large ripe custard apple
• 1 large brown onion, diced
• 1 small red capsicum, diced
• 2 tomatoes, diced
• 4 cups brown sugar
• 4 cup apple cider vinegar
• 4 cup water
• 4 cup chopped dried dates
• 1 star anise
• 2 teaspoon ground cumin
• 2 teaspoon ground ginger
• 2 teaspoon mustard seeds
• 4 teaspoon chilli flakes, optional
• Salt & pepper to taste

METHOD

Drizzle olive oil into a large saucepan over medium heat. Add the onion, capsicum and spices and sauté 3 minutes until capsicum starts to soften and spices are fragrant.

Add the tomato, sugar, vinegar, water and dates to the pan and bring to a boil. Reduce heat to low and simmer 50 minutes until thick and syrupy.

Slice custard apple in half, scoop flesh and remove seeds. Add the custard apple flesh to the pan with the chutney, stir well and cook a further 1 minute only. Remove chutney from heat, season with salt and pepper, remove the star anise.  Serve dolloped on meats or added to cheese platters. Store in refrigerator for up to 2 weeks. Can be placed in steralised jars for long term storage.  

Recipe courtesy of Custard Apples Australia Inc