Best Tamarillo Chutney Recipes

TAMARILLO AND DATE CHUTNEY (NEW ZEALAND)

Tamarillo and Date chutney (New Zealand) image

This chutney is our favourite and is a great tasty accompaniment to cold cuts of meat such as chicken and beef and is also vert tasty with cheese and crackers especially Brie and Camembert. I compiled this recipe myself with experimenting with tamarillos.

Provided by Jenny in New Zealand

Categories Chutneys

Time 2h30m

Yield 2 litres approx

Number Of Ingredients 7

Ingredients

24 tamarillos
4 apples, cored and chopped
4 large onions, chopped
400 g pitted dates, chopped
500 ml malt vinegar
1 kg brown sugar
2 teaspoons mixed spice

Steps:

Slice tamarillos in half lengthwise and place in microwave dish and cook for five minutes.
This enables one to remove skins with ease.
(Depending on size of dish this will take several lots to microwave the 24 tamarillos).
Place all ingredients in a large pot or preserving pan and bring to the boil stirring frquently.
Simmer covered stirring frequently for approximately 2 hours or until thick.
Pour into hot sterilised jars and cover when cold.

Nutrition Facts : Calories 2771.7, Fat 1.5, SaturatedFat 0.2, Sodium 223.4, Carbohydrate 707.5, Fiber 26.8, Sugar 650.3, Protein 8.4

TAMARILLO CHUTNEY

Tamarillo Chutney image

A friend gave me a heap of tamarillos so I needed a chutney recipe. Here's the one I found and Russ cooked up for us.

Provided by JustJanS

Categories Fruit

Time 1h

Yield 3 cups chutney

Number Of Ingredients 10

Ingredients

750 g tamarillos (approximately 12)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chili, seeds removed, finely chopped
1 1/2 cups caster sugar
1 cup white wine vinegar
3/4 cup raisins
1 teaspoon allspice
1/2 teaspoon cinnamon

Steps:

To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
Roughly chop and put in a bowl.
Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.

Nutrition Facts : Calories 555.6, Fat 4.8, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 133.6, Fiber 2.4, Sugar 122.8, Protein 1.7

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