2 kg Lilly Pilly’s (Acmena smithii)
1 kg Sugar
1 cup White Vinegar
½ Cinnamon Powder
3 Bay leaves
4 Cardamom pods
1 tbsp. Chilly flakes
Salt and pepper
Finished Sauce
Wash and cover with a few inches of water, Boil until fruits are soft put aside to cool.
Once cooled squeeze through hand to loosen the flesh of the seeds, put pulp through a sieve or hand food mill.
Put this finished pulp in pot, add a bit more water to keep the consistency loose add spices, Chilly and vinegar then simmer until reduced add Sugar and hard boil for 20 minutes then bottle.
PruezFreeFoodFrenzy 
Great recipe! I did not sieve as prefer a chutney-like texture. Also better with cinnamon stick rather than powder, fresh chilli rather than flakes. I have 3 trees and many in neighbourhood- fruits fall to ground as most people do not know edible. Mine are a very pink variety. Great variation in fruit sweetness from different plants so flavour can be balanced with vinegar/sugar ratio. Excellent with turkey as superior substitute for cranberry sauce. Also use for jams and makes a hot pink toffee that looks [and tastes] spectacular.
I love Lilly pilly’s, I live in southern Tasmania and haven’t seen any growing here in my area but if I see one in a nursery I will give it a go. The toffee sounds lush! can you share you recipe?
Lilly Pilly toffee recipe
caster sugar- 2 cups
lilly pilly juice- 200ml- cook lilly pilly in just enough water to cover and strain when soft
Put juice in saucepan, add sugar and boil, without stirring, for 10-15 minutes or until sample cracks after placing in cold water to cool.
wow that sound good thanks for sharing mate!
How much cinnamon is used in the sauce recipe (the quantity has been omitted)?
Hay Carole I don’t really use recipes sorry I just put things like spices ect in to taste n it depend on the quality n grind ov your cinnamon, the finer the grind n tha darker the cinnamon tha stronger so use, if you grind your own stick like I do you can use more because it is more subtle I hope tha helps.
I have looked at that post it was one ov my first ones when I was trying to put some recipes together it would be 1/2 teaspoon but I can not edit my old post they have changed all the edit post setting n it takes me ages to get them to go back tha way it took me ages to create ect
N this genus ov “lilly pilly” in this particular blog turned out very fishy it would b a great replacement fish sauce for vegans. 🙂
When I cook I have basic amount recipes for cordials, sauces, muffins or breads ect ect n I just add to these basic recipes wot eva I like or wot is in season as long as I keep consistency rite they turn out fine that is tha fun in cookin for me experimenting 🙂
Hi Pruefreefood … we live in Glen Huon, Sth Tas (from Sydney) .. to our amazement we have a magnificent Lilly Pilly tree fruiting heavily in SEPTEMBER! … I’m embarking today on chutney making 🙂
Hi scott, not on here much anymore but good luck with the lilly pilly chutney sounds great! cheers