I’m not a big preserve maker, nor do I freeze vegetables. I sun-dry tomatoes and make passata if I have enough, but I am lucky enough to live in a climate where, if I plant sequentially and we eat seasonally, we can eat fresh all year. So preserves tend to just sit on the shelf looking decorative. So if I make preserves, it’s not to preserve things but because the…
I’ve made this chutney in bulk (scaled up to 8 cups of tamarillo flesh) with roast lamb for a wedding feast. But the sweetness and acidity go really really well with kangaroo fillet, cooked on a barbeque or pan fried.