This is a terrific, traditional Tamarillo Chutney recipe. Tamarillos are everywhere in the cooler months and they are sooo good for you. This tamarillo chutney is just perfect with roast pork.
To make Traditional Tamarillo Chutney, you will need:
2.5 kg tamarillos
3 each: medium onions, apples, peeled and chopped
3 cloves garlic, crushed
2 tablespoons grated root ginger
1 tablespoon whole cloves
1 teaspoon each: peppercorns, chilli powder, salt
4 cups each: sugar, white vinegar
How to make Tamarillo Chutney:
Discard the stems and place tamarillos in a bowl. Cover with boiling water and stand for 3-4 minutes. Drain and cover in cold water. When cool enough to handle, peel the tamarillos and slice into a saucepan. Add the onions, apples, garlic and root ginger. Add the cloves and peppercorns (tied in muslin, optional) and stir in the chilli powder, salt, sugar and vinegar. Bring to the boil, stirring until the sugar is dissolved. Reduce the heat and simmer for about 1½ hours, until thick like jam. Pack into hot clean jars. Seal when cold. Makes about 8 cups. Serves 20.
Thanks to the NZ Tamarillo Growers Assn
Jan Bilton’s tip: Serve with hot roast pork or pork belly.