Indian-style tamarillo chutney
( MAKES 5 cups )
Choose firm fruit that are heavy for their size. When ripe, tamarillos should be fragrant, yield slightly to finger pressure and the stems should be black not green. They can be ripened at room temperature. Once ripe, they should be refrigerated in a plastic bag and will last for 10 days. They can be frozen, unpeeled, for three months or sliced and sprinkled with sugar and frozen in an airtight container for up to a year.
The easiest method of removing the skins is to make a cross at the pointed end of the fruit, put them in a bowl, cover with boiling water, stand for two to three minutes and drain.
Refresh them in cold water and when cool enough to handle, peel. Red, amber and gold tamarillos are an exciting taste sensation. The gold is considered to have a milder flavour.
|100 g||Fresh ginger, peeled, chopped|
|10 cloves||Garlic, chopped|
|1¼ cups||Cider vinegar|
|½ cup||Canola oil|
|1 Tbsp||Ground turmeric|
|1 Tbsp||Chilli powder|
|2 Tbsp||Ground cumin|
|700 g||Tamarillos, red, peeled and diced|
|1½ cups||Brown sugar, lightly packed|
|2||Apples, peeled and diced|
|1 tsp||Mustard powder|
|½ cup||Dates, pitted, chopped|
- Put ginger, garlic and 1/2 cup of the cider vinegar into a processor or blender and mix until smooth.
- Heat oil in a large saucepan. Add onion, turmeric, chilli powder and ground cumin and fry until fragrant.
- Add the ginger and garlic paste, the remaining vinegar, tamarillos, sugar, apples, salt, mustard and dates.
- Cook over low heat, stirring occasionally, until thickened, about 35 minutes. Pour into sterilised jars, filling to the top. Wipe the rims.
- Seal when cold. A thin layer of oil can be poured on top to help keep the contents airtight before sealing.