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Tamarillos save the day

Don't you hate it when you think you'd made enough jam/pickle/chutney/relish to last to the next season … and you hadn't. My fault. I learnt to make Mozzarella Cheese this year and, therefore, had made lots of pizza and mousetraps and other yummy stuff that required tomato relish.

Lo and behold, a bunch of family were going to be turning up on their way to the ski-field … no tomato relish for the lunchtime pizza and no tomatoes in the garden at this time of the year!

Thank goodness for a friend who had called in to grab a bag of tamarillo from the citrus garden.  Her advice saved the day -  "Use tamarillo instead of tomatoes. The result will be just as nice". So I did. I saved myself a trip to town and everyone was really impressed with my out-of-season fresh chutney.

Here's my recipe, it makes up well using the red tamarillo or the golden ones … enjoy.

Tamarillo Chutney

  • 250grams of apples chopped up finely (I used stewed apple from out of the freezer)
  • 1 onion chopped up finely
  • 500grams  of tamarillo (I cut them in half,  scooped the pulp out and chopped it up a bit)

Put these in a pot and simmer until soft (about 10 to 20 minutes)
Add: 1 cup of brown sugar, 1 cup of vinegar, half a teaspoon of salt and a teaspoon of pickling spice (which I ground up in the coffee grinder). You may want more or less spice depending on your taste.

Simmer this altogether until it looks like the right consistency for what you are wanting (half an hour to an hour). Bottle or use.

I made the pizza bases, covered them with the chutney, piled bits of bacon on top, covered the lot with my Mozzarella cheese and baked them until crisp and gooey. They disappeared real quick!

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