Tamarillo Chutney

Well, here it is the recipe that inspired the name of my blog. And incidently the first chutney I ever made.

In this modern living, making chutneys, jams and preserves are considered, an old fashioned concept, one that our grandmothers (and maybe our mothers indulged in). I guess through the lack of time and the fact that you can conveniently buy all these condiments in your local supermarket or even at your local farmers markets (very trendy to go to these!)

I am not ashamed to say that I, a modern 40 something, love making my own chutneys &  preserves.  With a little time and planning you can put away bottled fruit, jams and chutneys to see you through the year!
The great thing about making chutneys is that once you have prepared the fruit, the cooking time takes the longest, but you can leave it simmering away, and get on with whatever else you do, reading, helping with home work etc.  Once however the chutney is cooked, you bottle straight away in hot jars and seal.  I always save glass jars and also buy new ones to give away as gifts.  Perfect as Christmas presents with some home made shortbread.

Its perfect with hot and cold meats, on some chunky bread with a wedge of cheese, as a dip mixed with sour cream.
Tamarillos are great as a dessert too, best served cooked with some sugar as they can be quite tart.

Tamarillo Chutney



                                                              
2 Dozen Tamarillos 
500g Cooking Apples
1 Kg Brown Onions
1 kg Brown Sugar
30g Salt
1 Tsp Cayenne Pepper
1/2 Tsp Mixed Spice
500mls Cider Vinegar



1. Scald tamarillos in boiling water to remove skins
2. Chop the onions and peel and chop the apples
3. In a large heavy based saucepan add all the ingredients and then the vinegar
4. Bring it to a bubbling boil and then simmer for hour to an hour  and half, stirring occasionally.
5 keep cooking until the the mixture is thick and syrupy, be careful at the end that it doesn't catch the bottom, or it will taste awful and you will have to put the whole lot in the bin!
6. Bottle hot and seal.

I doubled the recipe and it gave me about 20 jars (a range of different sizes)

Bottling

I re use old jars and sometimes buy new ones if I am giving away the chutney as a gift.  I wash all the jars in the dishwasher and then heat up the oven and place them in there for about 10-15 min.  These are then sterile and ready to use.

Well I hope you give it a go, it's actually quite satisfying bottling up your own chutney, and giving it to friends and family as gifts.

Enjoy!

Till next time

Ashia