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Success: Savoury Agbalumo Chutney

by on March 12, 2015

Today, I have three stories & recipes to share on and with Agbalumo – Success, A’yt with cake and outright ‘Fail’. Here’s to good things second 😉

This was a hit. Hit. Big hit.

I wondered if you could go savoury with Agbalumo. A lot of the experimentation I’ve done has been geared towards sweet. This worked beautifully, modelled on a Spiced Apple Sauce I made a few years ago.

All that’s involved is to prep ingredients. And if you don’t know how, now you do…with my handy guide to processing it.


Agbalumo being the key.


You essentially chop up some Agbalumo flesh and combine it with aromatics & spices.


I wanted to add a distinct Nigerian spiciness to the mix and I did that with Ehuru, Calabash Nutmeg also known as a spice on the list of(Niger-Delta)  pepper soup ingredients. I love it’s flavour in chutneys and sauces. This is no exception.


The liquid, off the bat tastes nice. I’ve used my Agbalumo vinegar from my very first foray into the world of do-more-than-eat Agbalumo.;


Seal. Let time work its magic… and behold – a chutney worth waiting for


[yumprint-recipe id=’22’] 

This is a beautiful chutney that pairs well with meat and herbs. We had some with chicken – sharp, sweet, spicy, juicy, syrupy and overall delicious.

Woo hoo, so excited. Agbalumo Chutney for the win. We’re making progress.

Peace xxx[wpurp-searchable-recipe]Success: Savoury Agbalumo Chutney – – – [/wpurp-searchable-recipe]