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Traditional Tamarillo Chutney

Traditional Tamarillo Chutney

Traditional Tamarillo Chutney

Serves: 8 cups

Preparation: 25 minutes

Cooking: 1 ½ - 2 hours



2 1/2 kg tamarillos
3 medium onions, peeled and chopped
3 medium apples, peeled and chopped
3 cloves garlic, crushed
2 tablespoons grated root ginger
1 tablespoon whole cloves
1 teaspoon peppercorns
1 teaspoon chilli powder
1 teaspoon salt
4 cups sugar
4 cups white vinegar



Place tamarillos in a bowl, remove stems

Cover with boiling water and stand for 3-4 minutes. Drain and cover in cold water

When cooled, peel the tamarillos and slice into a saucepan

Add onions, apples, garlic and root ginger. Add cloves and peppercorns (tied in muslin ~ optional) and stir in the chilli powder, salt, sugar and vinegar

Bring to the boil and stir until the sugar is dissolved

Reduce heat and simmer for 1½ hours or until mixture is of jam-like consistency

Spoon into hot clean jars. Seal when cold