More About This Recipe
When I made ice cream for a living I became very familiar with the flavor of passion fruit, without ever knowing what one looked like!
While we were a mostly all natural company and made a large percentage of our flavorings in-house from real ingredients, it wasn't monetarily possible to use real passion fruit. So it was one of the few syrups we had in the back room. We would have just cut the flavor all together, but it was so insanely popular we had to keep it on the menu.
As you might imagine, this gave passion fruit a bad reputation in my head, so I was sort of dreading making this recipe. Fortunately for all of us, real passion fruit is much better than that sickly sweet neon green syrup I remember. It actually is citrusy, sour, and brightly flavored. Perfect for this sweet, sour, and spicy sauce!
Next time you throw a BBQ, make a batch of this Passion Fruit and Basil Chutney as a nice complement to anything you can throw on the grill.
Grate your garlic and onion so there are no large chunks in the chutney.
Passion fruit is kinda weird looking. I wonder who the first person to eat it was? I’m not sure why a human might think this was edible.
Press all the yummy juice through the strainer and discard the seeds.
A quick whisk to melt in the sugar.
Sauté the veggies for about 5-7 minutes just to soften them up. Pour in the passion fruit before they start to brown. Cook for only about a minute on low. No boiling!
The sauce thickens up to the perfect consistency.
It tasted fantastic on this grilled chicken and rice--just enough heat, with a nice balance of sweet, salty, and sour.
Dan Whalen’s passion is flavor. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!