I just love Tamarillo chutney, but too many that I have tried taste like nothing. The process of adding apples is, in my opinion, just a cheapskate way of bulking up the batch of chutney. There may be a special culinary reason for the addition of apples, but I definitely would give them a miss.
Tamarillos are expensive in New Zealand, but usually at some part of the season the price tends to drop because no one is silly enough to pay full price for more than one or two.
The problem with this chutney is that my husband loves it and it can disappear fast!
Tamarillo Chutney
1 kilo Tamarillos
2 Medium brown onions
2 large cloves of garlic
2 cups of caster sugar
1 1/2 cups brown vinegar
1 1/2 cups raisins (I use a combination of raisins and craisins or even slap some sultanas in as well)
1 1/2 teaspoon of allspice
1 tsp cinnamon
Splosh of olive oil
1. Finely chop onion and garlic and cook slowly in the olive oil.
2. Cut a small cross in the bottom of each tamarillo and plunge into boiling water. As soon as the skin loosens (30 seconds) pull them out, peel them, chop off the stalk and hard bit where it meets the fruit and chop them roughly.
3. Mix sugar and vinegar together
4. When the onion garlic mix is soft add all of the other ingredients.
5. Stir to combine and simmer quite rapidly. You need the heat for the mixture to thicken.
6. Simmer for 20 to 30 minutes with the occasional stir. Enough to keep from sticking but not enough to take the mixture off the boil.
7. In the meantime you should be sterilising jars with a soapy wash and pop into a hot oven for at least 15 minutes.
8. When the mixture is thick pour into warm jars and seal.
If you can show some self control it is better to leave the chutney for at least a month for the flavour to develop and the acidity lose its bite.
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