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Sauces & chutneys

Traditional Tamarillo Chutney


2 1/2 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

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.

© Jan Bilton