Jeremy and Jane Strode
Photo: Steven Siewert
Serve this tangy chutney with eggs, hard cheese, seafood and Asian-style curries.
- 600g tamarillos
- 30g fresh ginger, grated
- 120g spanish onion, finely chopped
- 3 small red chillis, chopped
- 250ml rice wine vinegar
- 150g brown sugar
- 1/2 tsp salt
- 2 bay leaves
Blanch tamarillos in boiling water for one minute. Refresh in iced water and remove skin. Roughly chop and place in a heavy-based saucepan with remaining ingredients. Stir to dissolve sugar and bring to the boil. Simmer, stirring regularly, until chutney has thickened, about 30 minutes.
While still really hot, place chutney in sterilised jars. Secure lids firmly and turn jars upside down - this creates a seal. Leave upside down until cool. Store in the cupboard for three months before using as gifts.
Tip To sterilise jars, put through the dishwasher on a hot cycle or wash well in hot soapy water, rinse then place in a pre-heated oven on 150C for 10 minutes.
Got a favourite recipe? Share your recipe