Tanda Tula's Secret Condiment


Ryan Mullet, the executive chef at Tanda Tula, is famous for many of his dishes but there is one particular condiment that is always on the lunch table and guests just love. It is his homemade chutney which goes with just about anything: meat, chicken, fish or even just a big wedge of cheese. We managed, somehow, to persuade Ryan to share the recipe with us which is a good thing, but now sadly his secret sauce is not such a mystery. However, it is still absolutely delicious! We highly recommend you making this at home and keeping it in the fridge for whenever the cravings arise.

Homemade Chutney


  • 4 medium Red Tomatoes
  • 2 medium White Onions
  • 4 large Peaches
  • 2 medium Red Apples
  • 2 cloves Fresh Garlic
  • 10g Fresh Ginger
  • 2 tablespoons Curry Powder
  • 2 cup Balsamic Vinegar
  • 2 cup White Sugar



    1.Dice the tomatoes, onions, peaches and apples (There is no need to peel the apples).

    2.Place inside a heavy base pot.

    3.Finely grate the garlic and the ginger. Add to the other ingredients.

    4.Add the curry powder, balsamic vinegar and sugar.

    5.Place the pot over low heat and simmer for about 4 hours. The chutney should reduce by 1/3.

    6.Once cooked, blend with a stick blender until your preferred consistency is reached.

    7.Place the chutney into sterilized bottles and allow to cool completely before using.


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