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Passionfruit Relish

Passionfruit Relish

Prep time
20 min
Cook time
20 min


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


  1. Sterilise the jar by thoroughly washing with soap and water then placing in a pre-heated oven at 110°C for 10 minutes.
  2. Add the butter to a large fry pan on medium heat. Once the butter has melted add the thinly sliced onions.
  3. Sauté the onions down until they become transparent, add the crushed garlic and stir through.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with cheese and crackers.


  • We recommend to serve with a cheddar, or a sharper cheese, such as Mersey Valley.

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