Right now the tamarillo season is in full swing in my neck of the woods. I came up with this recipe one year when a friend of mine gave me a shitload* of these sour little beauties from his heavily laden tree. It’s a great little chutney for stuff that you would use chutney for (terrines, lathering on your girlfriend, etc) but also great served warm as a sauce for a piece of pork neck or scotch fillet as I will be serving tonight… photo there…