Coochie Bushtucker Series

Pigface Fruit Relish

Carpobrotus glaucescens
Coastal • Seasonal • Small-batch

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Ingredients

2 cups ripe pigface fruit pulp
1 small brown onion, finely diced
1 clove garlic, minced
½ cup apple cider vinegar
¼ cup brown sugar
½ tsp grated ginger
½ tsp mustard seeds
¼ tsp chilli flakes (optional)
Pinch sea salt + cracked pepper

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Method

1. Wash fruit, cut lengthwise and scoop out pulp. Discard skin.

2. Add all ingredients to a saucepan.

3. Simmer gently for 20–30 minutes until thick and glossy.

4. Spoon into sterilised jars while hot.

5. Refrigerate once opened.

Keeps for several weeks in the fridge.

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Best With

Grilled fish • BBQ chicken • Burgers • Cheese boards • Sourdough

 

Remember:
Forage lightly. Identify confidently. Leave plenty for wildlife.

 

ps/my AI buddy has failed me in recreating a pigface fruit cut in half.  I reckon it looks more like a fig, what do you think?