Lilly Pilly Chutney

Lilly Pilly Chutney


5 people made this

Lilly Pillies are trees native to Australia and south-east Asia and are extremely popular in Australian gardens, particularly for hedges or topiary. They produce edible red berries which, although not very tasty by themselves, can be made into a delicious spiced chutney.

Makes: 1 batch

  • 5 cups Lilly Pilly berries
  • 2 tablespoon olive oil
  • 2 red onions, diced
  • 1/2 cup sultanas
  • 1 cup red wine vinegar
  • 1 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chilli flakes
  • 1 pinch salt
  • 1/4 teaspoon gelatine powder

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. Wash and de-stalk the Lilly Pilly berries, removing any unripe or damaged fruit.
  2. Blanch the berries by placing them in a pan of boiling water for 2-3 minutes, or until the berries begin to lose their colour, then placing them in cold water and straining. Chop each berry in half and remove the stone by gently squeezing each berry half.
  3. In a large saucepan, heat the olive oil gently and add the diced onion and Lilly Pilly flesh. Cook over a low heat until soft and nearly caramelised, stirring occasionally. Do not let the onion burn, it is cooked when soft and translucent.
  4. Add all the remaining ingredients, reduce heat and simmer for 30-60 minutes or until no liquid remains.
  5. Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. The chutney should easily keep 3-4 weeks in the fridge after opening.

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Reviews (1)


Tried this and loved it. The chilli flakes add a degree of warmth without being too spicy and the sultana / lilly pilly combo is awesome. Time to start harvesting my garden hedge!! - 02 Feb 2016

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