Tamarillo Chutney

How to Make Tamarillo Chutney

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1. Cut a shallow cross in the base of each tamarillo, put them in a heatproof bowl, and cover with boiling water for 3 minutes.

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2. Drain, rinse the tamarillos under cold water, and peel off the skins. Chop the flesh roughly, keeping the juice.

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3. Heat the oven to 140°C / 275°F. Wash four 350 ml jars and their lids in hot soapy water, rinse, and dry them upside down in the oven for 15 minutes.

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4. Put the tamarillos, onions, sugar, vinegar, ginger, garlic, mustard seeds, coriander, cloves, chilli and salt in a large heavy pan.

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5. Heat gently, stirring, until the sugar dissolves, then bring to the boil.

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6. Reduce the heat and simmer uncovered for 60 to 65 minutes, stirring often towards the end, until thick and glossy and a spoon drawn across the base leaves a clear channel.

   Mark done Start 60 min timer

7. Spoon into the hot jars, fill to within 5 mm of the top, seal with vinegar-proof lids, and cool.

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Tips for Making Tamarillo Chutney

• Peel the tamarillos. The skins are tough and bitter, and they do not soften with cooking.
• Stir often in the last 20 minutes. The sugars catch as the chutney thickens, and it should be dark red, not burnt.
• Leave the jars for a couple of weeks before opening. The vinegar mellows and the flavours join, and the chutney tastes rounder.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Tamarillo Chutney

• Sharp cheddar
• Cold roast lamb
• A cheese and cracker plate

Storing & Reheating Tamarillo Chutney

Unopened jars keep in a cool, dark cupboard for up to 3 months and improve after a few weeks. Once opened, keep in the fridge and use within 4 weeks.

Tamarillo Chutney FAQ: Common Questions

Tamarillo Chutney Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.