Quandong Chutney
A savoury Australian native chutney for cheese, BBQs and everyday meals
Prep time: 20 minutes
Cook time: 40-55 minutes
Total time: ~ 1 hour 15 minutes
Makes: Approx 2-3 cups
Step aside quince paste – cheese has a new best friend.
Savoury quandong is criminally underrated, and this recipe really shows its strength. This is honestly one of our favourite ways to eat quandong. Its natural tartness and depth make it beautifully suited to savoury dishes, cutting through rich, salty, and fatty foods in the best possible way.
This chutney is bold, tangy, and deeply moreish. It shines on a cheese platter, alongside BBQ meats/vegan options, or tucked into a haloumi burger. It’s also my go-to for a fancy sandwich moment; cheese, chipotle mayo, peppery rocket, and a generous spoonful of this chutney.
Ingredients
1 cup dried quandong halves
2 cups water
500 g purple onions
1 tbsp olive oil
⅓ cup apple cider vinegar
2 tsp mustard seeds
1 tsp allspice
4–6 tsp brown sugar (adjust to taste)
1 tsp salt (adjust to taste)
Method
1. Soften the quandong
- Place the dried quandong halves and water in a saucepan.
- Bring to the boil, then reduce to a brisk simmer and cook for 15 minutes, until the quandongs are soft and most of the liquid has been absorbed.
- Using a slotted spoon, transfer the softened quandong to a chopping board.
- Allow to cool until comfortable to handle, then roughly chop into pea-sized pieces. Set aside.
2. Cook the onions
- While the quandong is cooking/cooling, finely slice or dice the onions.
- Heat olive oil in a large saucepan over low heat.
- Add the onions and salt, and cook gently for 10–15 minutes, stirring occasionally, until soft, translucent, and sweet – not browned.
3. Combine and simmer
- Add the chopped quandong, apple cider vinegar, mustard seeds, allspice, and brown sugar to the onions.
- Stir well, then simmer gently, uncovered, for 25–40 minutes, stirring occasionally, until thick but still spoonable.
4. Taste and adjust
- Taste and adjust seasoning.
Note: Aim for savoury first, sour second – always adjust salt before adding more sugar.
5. Jar and store
- Spoon into clean jars.
- Allow to cool before sealing and refrigerating.
Keeps well in the fridge for several weeks.
Flavour improves noticeably after about one week.
Perfect pairings
Cheese platters
BBQ sausages
Haloumi burgers
Sandwiches with cheese and fatty mayo
Anything salty and fatty
Quandong Note
Our dried quandong halves won’t be available until late 2026.
In the meantime, dried quandong can sometimes be sourced through specialty suppliers. As with all native ingredients, tartness varies — always taste and adjust seasoning as you go.
