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Tamarillo Chutney
Tuesday, July 23, 2019


Digby Law’s take on the kiwi classic, Tamarillo chutney, delicious with cold meats, on cheese toasties or in a Ploughman’s lunch.

Prep time

15 minutes

Cook time

2 hours

Total time

2 hours 15 minutes

Tamarillo chutney

This recipe makes around 2 litres and the chutney colour may vary anywhere from a dark red to a dark brown colour.



24 tamarillos

750g apples

500g onions

600ml malt vinegar

1T salt

1.5t mustard powder

1t mixed spice

1kg 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.

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Our big red tamarillos are the Laird’s Large variety, which, in addition to being generously proportioned, have a delightful tangy flavour that really make the taste buds sing.

Tamarillos store well in the fridge for up to two weeks or keep them in your fruit bowl for about a week. They can easily be frozen – either whole (remove the skins first) or pureed.

Our tamarillos are handpicked, packed and transported with care so they arrive at your door with shiny, smooth, unblemished skins, bursting with flavour and ready to take pride of place in your fruit bowl.



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Our first order of mandarins, limes and lemons arrived in Arrowtown on Thursday, 2 days after dispatch and they are fantastic! Great condition and excellent flavour and juice! Will be back for more!
Phillipa Dobson-Brown - Arrowtown


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