Tamarillo Chutney
Yay, refined sugar-free chutney!
If you are lucky enough to have a surplus of tamarillos, this is the recipe for you! Super easy to make and so delicious, a dollop of fresh mayo and a hit of tamarillo chutney will transform your next steak salad… YUM! Initially this chutney is a little tart but becomes sweeter with age – be patient or enjoy the ride ;-)
Ingredients
2.5 cups tamarillo flesh (scoop out the inside of the tamarillos)(10-12 tamarillos)
1 cup dates, chopped roughly
1 large red onion, sliced finely
1 lemon, sliced super thinly, then roughly chopped, skin and all
1/2 cup cider cinegar
1 cup pomegranate juice
1/2 teaspoon all spice
pinch cayenne pepper
pinch of Salt
Method
Put all ingredients into heavy bottom pot. Bring to the boil and simmer for 30-40 minutes – you’ll know when it turns from stewed fruit to more of a syrupy sticky consistency .
Spoon into sterilised jars – done!
Help yourself to some labels, if your fridge is anything like mine, you’ll need them – TamarilloChutneyLabels
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October 8, 2013
I love some of your recipes and will give them a try, I would love to find a recipe for a tomato chutney
thankyou Catherine
October 8, 2013
Just discovered your website after reading an article in the Oamaru Mail today :) This sounds delicious. Does this recipe use 1/2 a cup of cider vinegar? Or half a litre? Want to make sure I get it right when I give it a whirl :-) Cheers
October 9, 2013
Hi Vicki – yes very good point – was supposed to be 1/2 Cup, have amended it now thanks! Enjoy :-)
October 8, 2013
Me again, I would like to find a healthy tomato chutney with very little sugar or none at all..
Thanks
Catherine
October 9, 2013
Hi Catherine – me too! I have been experimenting, but with tomatoes being ridiculously expensive at the moment, have put it on the back burner for now. Rest assured, there are a couple of recipes in the pipeline!
June 14, 2014
HI CaveGirl, while you are experimenting, I am looking for a tasty low FODMAP friendly chutney.. so no onions, garlic and other such tasty bits! Am thinking courgettes would be a good base, but not sure what else to add/use. Any ideas? THANKS!
June 14, 2014
Hey Karen – not sure the courgette would be that tasty on it’s own… I’ve made a pretty delicious chutney with kiwifruit, ginger and lime, and sultanas for sweetening, still has a nice twang which is what I like. Have also made a pineapple and curry one mmm!
May 13, 2020
[…] the hardest part was choosing from all the scrummy flavours – Pineapple & Ginger, Tamarillo, Tomato – of course I went for Feijoa and a nice looking mango for our next […]
June 10, 2021
Amazing recipes
Loved the Feijoa one so I found some reasonably priced tamarillos and that was divine
Thanks very much
June 11, 2021
Hey Cliff, nice work – glad you are enjoying them!
June 30, 2021
Thanks so much for the recipe and lovely labels! How long do you think it would keep (I won’t hold you to it but would be helpful to know Olivia I should freeze it instead. I put it in jars hot and sealed sealed upside down.
July 1, 2021
Yay, good work! I have kept mine in the back of the fridge for nearly a year – goes a bit dark but still good. I haven’t kept any out of the fridge so maybe if fridge space is an issue I’d freeze it – usually do my overflow fruit in little baggies and squeeze the air out. Yum :)