Tamarillo chutney is something I’ve never made before and never eaten before. A friend of mine has a friend who has a thriving tamarillo tree at home. This tree is in it’s prime producing stage of life and has grown an abundance of tamarillos this year. She gave lots of tamarillos to my friend, who then kindly shared some with me!
These little fellas have beautiful shiny reddish skin and edible seeds inside (similar to passionfruit or kiwi fruit). Fresh, ripe tamarillos are quite tart in flavour but give a good punch of taste to salads. (They are the kind of exotic fruit I would expect Jamie Oliver to use and act as though we all have them in our fruit bowls at home – they are a bit unusual but if you have a tree at home then you might like to give this recipe a go.)
I decided to make a batch of chutney with my precious collection of tamarillos. I adapted my recipe from over here.
The recipe that I used for Tamarillo Chutney was very simple and I adapted it to use ingredients that I already had in my pantry. I prepared it as I was preparing our family dinner one night this week and let it bubble away on the stove while we ate. When we had finished our meal, the tamarillo chutney was done and ready to “jar up”.
- Approx 12 tamarillos
- 1 Tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups caster sugar
- 1 cup white wine vinegar
- 3/4 cups sultanas
- 1 tsp allspice
- 1 tsp cinnamon
- Cut a small cross into the skin on the base of each tamarillo.
- Place tamarillos in a saucepan or bowl and cover with boiling water.
- Allow to stand for a few minutes until the skins at the cut cross begins to peel.
- Drain and peel tamarillos once cool enough to handle.
- Roughly chop tamarillos.
- Heat oil in a saucepan over medium heat.
- Add onion and garlic. Cook, stirring often, for a few minutes until onion is soft.
- Add tamarillo, sugar, vinegar, sultanas, allspice and cinnamon. Stir until well combined and sugar dissolves.
- Bring to the boil.
- Reduce heat and simmer for 20-25 minutes or until thickened and colour has deepened.
- Remove from heat and spoon chutney into hot, sterilised jars.
Here are the tamarillos before and after peeling.
Now they are all peeled. Not very pretty, I know.
Here they are all chopped up.
Into the pot with the other ingredients.
20 minutes later…….Now the colour has deepened and it is ready to go into hot, sterilised jars.
The finished product!
What will we do with it now?
Tamarillo chutney is delicious with cheese and crackers. It also adds beautiful flavour to meat dishes (but I don’t think we’ll have trouble using it up!). It’s super yummy and won’t last long in our house. Do you have tamarillos at your house?
PS I filled two jars, so my friend who gave me the tamarillos is getting a jar of my chutney. I hope she doesn’t mind me sharing the tamarillos back with her again in a different form!