Farm Made Fruit Chutney
Suffused with ginger and spices - a bittersweet hint of cummin. Perfect with chicken and your favourite hard cheese. Made on our farm in small batches.
Sugar, Apples (25%, Preservatives 223, 202), Vinegar, Dried Apricots (11%, Preservative 220) Sultanas (7%), Chilli, Ginger, Garlic, Salt, Spices
- Perfect served with cheese, cured meats and crackers on our tapas menu
- A great condiment to pork dishes
- Adds a nice spice to a chicken and cheese focaccia
- Ideal in Indian curries or paired with samosas
Fruit Chutney Curry
Time: 2 hours
- 2 tablespoons of Green Olive at Red Hill Extra Virgin Olive Oil
- 800g beef, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons Madras curry powder
- 1 tablespoon plain flour
- 1 1/2 cup beef stock
- 400g can diced tomato
- 1/2 cup Green Olive at Red Hill Fruit Chutney
- 2 medium carrots, diced
- 2 sticks celery, sliced
- 400g potatoes, halved
- 100g frozen peas
- Preheat oven to 160ºC. Heat olive oil in a heavy-bottomed saucepan. Cook beef cubes until brown on each side. Then add onion, garlic, curry powder and stir continuously for 2 minutes. Add flour and stir continuously for another minute.
- Stir in the beef stock, diced tomato, Green Olive at Red Hill Fruit Chutney, carrot, celery and potato and bring to a boil.
- Once boiling, cover the saucepan with a lid and place in the oven. Cook for an hour and 15 minutes. Add the beans and bake uncovered for a further 15 minutes.
Recipe modified from 9 Kitchen's Sweet Beef Curry