Tuesday, 11 June 2013

Tamarillo and Apple Chutney



Someone at work harvested their backyard tamarillos recently and brought the surplus into work "free to a good home".  I wanted to be very greedy and take them all as they looked so fresh, irresistibly red and perfect, but I restrained myself and took only a handful to make this lovely chutney. The produce came with a warning not to eat the skin as it can be very bitter. I have seen this fruit, know its name, but have never bought it and didn't really know what it tasted like.  Some said the flesh is tangy and sweet, can be compared to kiwifruit, tomato or passion fruit, this immediately influenced me and I thought it would make a nice chutney or jam. 
Tamarillo is native to many South American countries.  It grows abundantly in New Zealand (however it is frost tender) and obviously in Melbourne Australia as my work colleagues have proved.



Ingredients
1 kg brown sugar
1 teaspoon mixed spice
1 dessert spoon salt
large pinch of cayenne pepper 
600 ml malt vinegar

24 tamarillos -  skinned 
600g granny smith apples
600g brown onions 

What to do.....
  • To skin the tamarillo -place fruit in a large bowl and pour boiling water over them, wait for a few minutes, then start peeling.  Bit of a messy job, but not too bad.
  • Finely chop the tamarillos, apples and onions
  • Put ALL ingredients into a large preserving pot and mix everything together thoroughly
  • Bring to the boil then cook on a low-med heat as this will burn easily
  • Cook slowly for 3-4 hours stirring frequently or until the thick mixture does not seep through the slots of the spoon
  • This mixture will begin as red but changes to a brown colour during cooking. 
Spoon into sterilised jars (can be sterilised by baking in the oven at 180C for 20 mins)
Seal with a screw top lid and turn upside down to seal and cool.
This chutney should be stored for a least a month to mature, but you can eat it straight away.
Delicious with cold meat,  we love it with cheese. 



Entering this into Simple and In Season for June


11 comments:

  1. I'd heard of tamarillos but was never sure exactly what they were. They look a little like a mixture between a tomato and a kiwi...and that's exactly how you describe their taste. How exotic they look and sound. I don't think I'll be making any of this chutney with tamarillos but I'm sure I could substitute with tomatoes...sounds yummy. Thanks for sharing.
    deb

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    1. I wonder what a kiwi chutney would taste like?

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  2. Just the other day I spotted some tamarillos at the market but not sure what they were . Your chutney looks so inviting & love the color! Thanks for sharing this recipe. Now I can get tamarillos & try out this recipe! ;)

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    1. I look at quite a few asian products and wonder what I should do with them. Glad to be of help on this occassion - hope you can still get some to try this chutney. Mine is nearly gone already.

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  3. When I lived in Australia I used to buy these when in season simply to make my fruit bowl look lovely! Obviously when I had tasted them I had inadvertently left the skin on (not knowing at all how they should be treated) and hated them! But this looks delicious. I shall have to try and find some here.

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    1. Your fruit bowl always looked so full and pretty. I have never bought them myself, but when they arrived at work the other day they looked so firm and gorgeous I couldn't resist them. So gald they came with instructions!

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  4. I love tamarillos. I grew up in NZ where they were plentiful. I wish I could find them here more often and at a more affordable price. I've never had tamarillo chutney and would love to try this. I used to enjoy them in a very simple way of slicing in half, dipping the cut side into raw sugar, blow-torching the sugar then scooping out with a spoon xx

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    1. Being a kiwi I knew you would know what to do with them.

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  5. Yum.Yum.Yum. I've never had a tamarillo but you made it sound so tasty :)

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    1. When you next see them, grab them and make yourself this chutney. You won't be disappointed (don't eat the skins!)

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  6. We grow Tamarillos in NSW in Australia and they are so easy to grow and propagate from simple cuttings. I have made Tamarillo Upside Down cake, Tamarillo Clafoutis, one with pear (double the sugar in the recipe as Tamarillos are quite tart. Hope to try this recipe soon. We love them fresh with Yoghurt or ice-cream!

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