Foodie Tuesday – Pickled Paw Paw Relish

pickled paw paw relish

Local caterer and all-round fab lady Bern the Chef shares a recipe for her more-ish Pickled Paw Paw Relish.

Bern said “I serve this relish with Roasted Pork Belly, with Baked Kurobuta Ham, or with Coconut Poached Snapper. It looks like a relish, and it smells like sweet coconut vinegar, ginger & coriander seed.”

Pickled Paw Paw Relish.

500 grams white sugar
500 mls coconut vinegar
500 mls water
200 grams fresh ginger, finely julienned
1 head of garlic, peeled and finely sliced
Two large peeled green hard paw paw, white pearls inside removed and shredded
Muslin bag with 2 tablespoons coriander seeds, 1 tablespoon whole cloves, 2 tablespoons white peppercorns, 2 cinnamon sticks.
6 whole kaffir lime leaves
6 x 500 ml sterilised jars and lids.

To a large pot, add the water, vinegar, sugar & muslin spice bag, bring to the boil, then simmer for 10 minutes.

Add the ginger, garlic & paw paw. Bring back to the boil and then turn heat down to simmer for 1 hour, making sure the paw paw is translucent.

Have sterilised jars ready, and hot fill your jars with the cooked hot relish. Add a lime leaf to each jar and hot fill with the cooked hot relish, lid immediately, heat seal in a steam oven at 120’c for 10 minutes.

Label and store in a cool dark place.

This relish is ready to use one month after making, and shelf life is approximate 12 months.

Keep opened jar in refrigeration.

bern the chef

Bern the Chef
Address: Greenwich NSW 2065
Email: [email protected]
Mobile: 0402 092 574


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