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
1.5t 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.
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.