Tamarillo chutney

Fresh Ideas Tamarillo Chutney
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.

Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetiser, Side Dish
Servings 8 cups

Ingredients
 
 

  • 2.5 kg tamarillos
  • 3 medium onions peeled and chopped
  • 3 apples peeled and chopped
  • 3 cloves garlic crushed
  • 2 tbsp ginger grated
  • 1 tbsp whole cloves
  • 1 tsp peppercorns
  • 1 tsp chilli powder
  • 1 tsp salt
  • 4 cups sugar
  • 4 cups white vinegar

Instructions
 

  • 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.

Notes

Thanks to the NZ Tamarillo Growers Assn. Jan Bilton's tip: Serve with hot roast pork or pork belly.
Tried this recipe?Let us know how it was!

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