SWEET & SOUR

Waste not, pickle a lot is the mantra of Aussie preserving queen Alex Elliott-Howery in her new book

- ALEX ELLIOTT-HOWERY

Quick banana & coconut chutney

MAKES 2 x 250ml jars

INGREDIENTS

• 3 Tbsp vegetable oil

• 1 onion, finely chopped

• 1 tsp salt, plus extra to taste

• 1 Tbsp grated fresh ginger

• ½ tsp ground turmeric

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp chilli flakes

• Pinch of cayenne pepper

• 2 cups roughly chopped overripe banana

• ½ cup apple cider vinegar or white wine vinegar

• ½ cup desiccated coconut

1 Heat the vegetable oil in a saucepan over medium heat. Add the onion and salt and saute for 4–5 minutes, until the onion is soft and sweet. Add the grated ginger, turmeric, mustard seeds, cumin seeds, chilli flakes and cayenne pepper.

2 Saute until fragrant, then add the banana, vinegar and sugar. Simmer over medium heat for 5–8 minutes, stirring often, until the chutney starts to thicken. Add the desiccated coconut and mix well. Taste and add more salt or chilli if needed. Simmer for another minute or two until the chutney is thick and glossy, then allow to cool and store in jars or an airtight container in the fridge for up to 1 month. It tastes even better after a few days. Note: If you have some relish left over after you've filled your jars, store it in an airtight container in the fridge and use within 3 weeks.

Rhubarb & red onion relish

MAKES 4 x 300ml jars

INGREDIENTS

• 1kg rhubarb stalks, washed, trimmed and cut into 5cm lengths

• 2 Tbsp caster sugar

• 2 cups red wine vinegar

• ⅓ cup vegetable oil

• 500g red onion, thinly sliced

• 50g grated fresh ginger