Coochie Bushtucker Series

Pigface Fruit Relish

Carpobrotus glaucescens
Coastal • Seasonal • Small-batch

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

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.

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?