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Digby Law's take on the kiwi classic, Tamarillo chutney, it's delicious with cold meats, on cheese toasties or in a Ploughman's lunch.
Digby Law’s take on the kiwi classic, Tamarillo chutney, delicious with cold meats, on cheese toasties or in a Ploughman’s lunch.
This recipe makes around 2 litres and the chutney colour may vary anywhere from a dark red to a dark brown colour.
600ml malt vinegar
1 Tbsp salt
1.5 tsp mustard powder
1 tsp mixed spice
1 kg brown sugar
Peel and chop the tamarillos, core and chop the apples and peel and finely chop the onions.
Combine all the ingredients in a large heavy-bottomed saucepan and simmer very gently, covered, for about two hours, stirring frequently.
Pour into hot clean jars and seal. Best left for a month or so before eating, but can be eaten right away if desired.
Photo credit: Food to Love who think that it matches beautifully with cheese, pickles, cold meats, and their walnut digestives.
Once known as the tree tomato, the Tamarillo is an intense mix of tangy, sweet flesh with a jelly and seed center (similar to a tomato or feijoa.)
While they originated in South America, the red Tamarillo was cultivated in New Zealand. Just one tamarillo will ensure you get a whopping 89% of your daily vitamin C requirement! Plus around a quarter of your vitamin A and E needs. What a powerhouse!
Tamarillos can be scooped out and eaten raw, delicious with a little brown sugar. They are incredibly versatile and go well in savoury or sweet dishes. This makes them popular to use in chunky chutneys, relishes, and sauces. Or baked with honey and ricotta. Or baked on top of spiced Autumnal cakes. There are so many options!