I’m taking a three week break as we’re going on a short holiday. So it is going to be mid-November before I post again. Before I go, I must tell you that I came across Tamarillos or Tree Tomatoes of this season. This is the season for them and perhaps all I’m going to see of them this time. They seem to have a rather short season here. I rarely see them for more than three weeks and they’re gone. Last year I made some Tamarillo and Pear Jam. This year I decided to make some Tamarillo Apple Chutney with them.
The Tamarillo is originally from South America and belongs to the same family as tomatoes. There they are known as tomate de árbol (tree tomato). Tamarillos came to New Zealand sometime in the sixties. They were then renamed Tamarillo to avoid confusion with tomatoes.
This year, I had plans to bake with the Tamarillos. Unfortunately, I couldn’t find the time and now my oven seems to be hinting at permanent retirement. So the Tamarillos sat on my kitchen counter getting ripe and nice deep red. They needed to to be used up before they got spoiled.
Tamarillos have a high amount of pectin and are perfect to make jams, relishes and chutneys. They are a bit tart with a hint of sweetness once they ripen. I had a couple of apples on hand so a Tamarillo Apple Chutney seemed the way to go.
The tamarillos have to be peeled first as the skin is very bitter. Also make sure your fruit is very ripe. Ripe tamarillos should give when pressed slightly. Unripe tamarillos can be very tart and astringent.
This is a really easy recipe and takes very little time. Drop all the ingredients in a pot and slow cook them together till the mixture thickens to a chutney. This shouldn’t take more than 30 minutes. The slight tartness of the tamarillos gives this Tamarilllo Apple Chutney a mild tang. Serve it on crackers or toast. This recipe is for a batch of 2 small jam jars worth of chutney. You can make larger batches.