Posted by Bee & John on May 2, 2012 at 6:35 PM
I was helping out at a cooking class recently and a lady came in and gave a HUGE bag of Tamarillos to my Manager - who then generously offered to share them with us.
I took a small bag and took them home. They sat on our kitchen bench... with me staring at them.... for the past week. I had never tried Tamarillo's before and was dreading trying them. The last "new" fruit I tried was Persimmon and I didn't like them at all. Talk about judging a "fruit" by it's looks!! I could kick myself now!!
Finally I felt that I couldn't repay that wonderful woman's generosity by letting the fruit go bad! I thought I would make a chutney - So... I found a recipe for chutney (with difficulty because most of the recipes were for tarts or jams, and then set off to make it. First.... I kicked myself in my staid, judgemental bum and actually tried the fruit. YUM!! Oh very very yum!! WHY did I leave them sitting there for so long??!!!
The fruit tastes like a cross between a tomato and a passionfruit, with a lemony tang.
I had plans for the chutney, but suddenly I questioned the wisdom of that.... I was thinking Juice, Jams, syrup, butter......... But my mind was set and I made Chutney. I am glad I did as it is DELICIOUS!!!!
The original recipe I used was from from the Tamarillo association and can be found here.
My converted recipe follows....
- 550-600g of tamarillos
- 1 green apple, quartered (leave the pips and the skin)
- 1 clove of garlic
- 10g of ginger, peeled and chopped in 2 or 3
- 1/2 tsp of ground cloves
- 1/2 tsp of peppercorns
- 1/4 tsp of cayene pepper
- 1 tsp of salt
- 300g of sugar
- 330g of white vinegar
- put the Tamarillos into a bowl and cover with boiling water - leave for 3-4 minutes. Then pour cold water into the bowl until they are sitting in cold water.
- After a couple of minutes, the tamarillos are easy to peel (I did try just scooping out the fruit but you leave too much behind and you DON"T want to leave any behind!!
- put the garlic and ginger into the TM bowl and chop on speed 6 for 10 seconds
- add the rest of the ingredients and mix on speed 7 for 10 seconds
- cook on VAROMA temperature for 35 mintues on speed 2
- Leave the MC off and have the Simmer basket placed on the top of the TM bowl lid (this stops the mixture spitting all over your bench and walls - BUT leaves the steam room to escape)
- Blend again? Depends on whether you like a smoother chutney or not. I chose not to. The pips aren't hard pips so I don't think they'll be annoying
- Bottle into clean, sterilized jars and seal. I then put the jars into the saucepan with water and boil them for 5-10 minutes and leave in the water until cool. This means I can leave the jars on my self until opened.
It made 3 smallish jars with enough left over to fill a small bowl for us to start using straight away.
You know what? That 100g of chutney I put into the bowl is nearly gone already because it is DELICIOUS. What a lovely, simple, tasty, zingy chutney recipe!!!
Revisiting this recipe 6 months later - we still LOVE this sauce, it is often used instead of tomato sauce on sausages and is fabulous on steaks!