Served with a crisp salad and topped with a sweet, spicy chutney, this recipe is a must try. 


  • 4 butterflied Sardines

  • Extra virgin olive oil

  • Sea salt and freshly ground black pepper

  • Green tomato chutney

  • ½ tspn green cardamom pods

  • 1/8 tspn turmeric

  • ½ cinnamon sticks

  • ¾ cloves garlic, finely chopped

  • 1.5cm peeled ginger, peeled and finely chopped

  • ½ onions, finely chopped

  • 500g green tomatoes, coreless and chopped finely

  • ½ green apples, peeled and cored and chopped

  • 2/5 cup brown sugar

  • ¼ cup raisins

  • 2/5 cup cider vinegar

  • Salad

  • 4 radish, julienned

  • 4 pieces green shallots, sliced thinly

  • 1 lemon, juiced

  • 50mls extra virgin olive oil

  • Sea salt and freshly ground black pepper seasoning


  • For the Chutney:

  • 1.

    Crush the cardamom, discard the pods and crush the seeds.

  • 2.

    In a large pot add the cardamom seeds and toast for 30 seconds on a medium heat, then add the rest of the ingredients and stir. Cook for about 45 minutes or until you think it is nice and thick, season.

  • 3.

    Place on a tray and in the fridge and when chilled use as required.

  • For the sardines:

  • 1.

    Pre heat a BBQ or grill to a hot temperature.

  • 2.

    Place the sardines on a tray and drizzle with the extra virgin olive oil and season.

  • 3.

    Place the sardine’s skin side down and cook until the sardine is only half cooked, remove.

  • To plate:

  • 1.

    Place the sardines on a plate, top each sardine with some of the green tomato chutney and the salad on top of that. Drizzle with extra virgin olive oil and serve.


As seen in the Electrolux Chefs’ Secrets at Taste of Sydney in partnership with Electrolux

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