Wonky but Gorgeous

In the words of Eat Me Chutneys, “Just like humans, fruits and vegetables come in all shapes and sizes. We have set out to promote self-esteem amongst wonky yet gorgeous produce.” Eat Me will be at the Handmade Market for the first time on 10 & 11 December and we’re keen to hear more about their model, so we asked Ankit our questions and got some great answers.

1. What is your business all about?

Oh, hello there. My name is Ankit. I’m the son of the mum (chutney queen) and son (3 star michelin trained chef) team behind a small Sydney based company teasingly named by my dad, Eat Me Chutneys. We’re a chutney making company and this is how…

PROBLEM  – beauty contest leaves aesthetically wonky, bruised and excess fruits and vegetables destined for landfill.  Wasted food is also wasted inputs (energy, water and fertilisers).

SOLUTION – chutneys/condiments made from fruits/veg, vinegar, spices, sugar.  Bit like jams, but more entertaining.  Wonky, squishy, bruised or simply unsold organic produce is what we rescue and convert it into rescued chutneys.

TYPES OF CHUTNEY – lip-smacking combinations such as Tomato + Kaffir, Tamarind + Fig, Rhubarb + Ginger, Quince + Clove, Strawberry + Almond and numerous others that evolve from the Indian roots and French training.

2. Do you have a recipe you’d like to share with us?

Going with the theme of zero waste, here’s a recipe for an orange cake that uses the whole orange 🙂


  • Take 2-4 oranges (preferably unwaxed)
  • Give them a good wash
  • Chop whole oranges into small chunks
  • Put into a small saucepan and just cover with cold water
  • Bring to a boil and then gently simmer for 30-45 mins till they are cooked (or knife inserted into the orange skin comes out with no resistance). Add a little water during cooking if pan begins to dry up
  • Let them cool for a bit and then into the blender it all goes to make a thick yet runny puree (be careful the blender or food processor spout isn’t covered else the hot steam will cause it all to explode)
  • Cover with cling film and let it sit in the fridge overnight (very important)
  • It will be quite bitter and very orange-y


  • Into a big bowl go 4 eggs, a tbsp of vanilla essence, 1 cup sugar – whisk to melt sugar
  • Fold in 1 cup of almond meal
  • Finally fold in 1 cup of the magical orange slush
  • Into a cake mould it goes and bake at 170 degrees till skewer comes out clean (it will be a little moist and thats ok). About 45-60 mins (depends on oven)
  • Let the cake cool completely and top with fruits/ice cream whatever you fancy!

3. What will Santa be bringing you this year?

Christmas + Ho Ho Ho chutney!

Well, Ankit, our mouths are watering – which to try first? The chutney or the cake?! Thank so much for sharing and we can’t wait to meet you in person at the market.


Caroline Leevers is responsible for the Handmade brand, including the website, Handmade Style, the newsletter and the online magazine. When she's not hanging out with the lovely Handmade team, she runs Callie & Co Design, a Canberra graphic design studio that crafts brands for small businesses. Her favourite things about Canberra are the seasons (especially Autumn), the big sky, the coffee and the great events.


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