Tamarillo chutney

Name: Tamarillo chutney
Cook time: 1 h
Ingredients: 600g tamarillos; 30g fresh ginger, grated; 120g spanish onion, finely chopped; 3 small red chillis, chopped; 250ml rice wine vinegar; 150g brown sugar; 1/2 tsp salt; 2 bay leaves

Jeremy and Jane Strode

September 19, 2012

Good Living: Jane Strode
Tamarillo chutney
11th September 2012
Photo: Steven Siewert
Styling Berni Smithies — Good Living: Jane Strode Tamarillo chutney 11th September 2012 Photo: Steven Siewert Styling Berni SmithiesSteven Siewert

Time:30 mins - 1 hour

Sauces & dressings

Serve this tangy chutney with eggs, hard cheese, seafood and Asian-style curries.

Ingredients

600g tamarillos
30g fresh ginger, grated
120g spanish onion, finely chopped
3 small red chillis, chopped
250ml rice wine vinegar
150g brown sugar
1/2 tsp salt
2 bay leaves

Method

Blanch tamarillos in boiling water for one minute. Refresh in iced water and remove skin. Roughly chop and place in a heavy-based saucepan with remaining ingredients. Stir to dissolve sugar and bring to the boil. Simmer, stirring regularly, until chutney has thickened, about 30 minutes.
While still really hot, place chutney in sterilised jars. Secure lids firmly and turn jars upside down - this creates a seal. Leave upside down until cool. Store in the cupboard for three months before using as gifts.
Tip To sterilise jars, put through the dishwasher on a hot cycle or wash well in hot soapy water, rinse then place in a pre-heated oven on 150C for 10 minutes.