Our two year old tamarillo tree (Solanum betaceum), has produced an absolutely bumper first crop. Unfortunately, two out of three members of our household don’t really like fresh tamarillo, but we’re all fans of tamarillo chutney, so Mum and I decided yesterday we’d better do something about that, before the fruit starts to go to waste.
We found two slightly different recipes and combined them.
One of the recipes said to scoop the flesh out with a spoon, the other said to blanch and peel the fruit. Mum thought the blanching method sounded like “too much fiddle faddle” but we soon discovered that it worked a treat, and the scooping method was actually the “fiddly faddly” one!
To blanch, you simply make a small slit in the end of the fruit, put in boiling water for two minutes, then straight into cold water, and the skin peels off easily. Beautiful Autumny colours!
We then combined the cut up tamarillo with the chopped apples and onions, raisins and spices. Mum remembered that the secret ingredient in some amazing chutney she had made some 30 years ago, was cardamom, so we added that to our recipe.
All scraps went to Alice the kunekune pig who thinks chutney making is a great idea!
We added the vinegar and cooked for a while and then added the sugar and cooked for a total of 2 hours, stirring often and filling the house with delicious spicy vinegary smells. (We had to borrow a big cooking pot from our neighbour because we didn’t have one big enough. We’ve now made a deal with her that we can borrow it whenever we are making jam or chutney, and in exchange she’ll get a jar of the finished product!)
And at the end of it all, we have 23 jars of the first tamarillo chutney we’ve ever cooked. Yum! As you can see, I haven’t even had time to make labels yet.