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mmm… tamarillo chutney

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…

To prep the tamarillo’s I find it is easiest to cut a small cross into the top end (as you would do to peel a tomato, not for religious reasons), submerse them in boiling water for a few minutes and then plunge them into iced water. You can then take hold of the base and push the tamarillo out of it’s skin. Don’t worry if they get a bit mushed up, as you are going to cook them down for a few hours anyway.

In the pot. The nice, heavy based pot

TAMARILLO CHUTNEY

1.5 kg tamarillo, prepped

1.5 kg apples, peel, core, rough chop

2 cloves garlic, chopped

1 pinch cayenne

1/4 tspn cardamon

2 Tbls ginger

500g brown sugar, or a bit more if you like it a little sweeter

Whack it all into your heavy based pot and cook out on a low heat for 1 -2 hours, or until it is nice and thick. Like a chutney! Stir it often so it doesn’t stick to bottom of the pot and burn… turning your beautiful tamarillo chutney to the dark side…

Double or triple the recipe if you want some extra for the cupboard, and remember, this will actually get better after a week or two when the flavours have time to have a little party and get to know each other, maybe hook up and have a short term relationship (develop would probably be the correct term).

*shitload. An actual unit of measurement, as I think we have previously discussed.

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