I was first introduced with tamarillo chutney when Mum brought jars of them for my hubby. He was enjoying them and I said to myself that I should try to make it. First attempt was three years ago and it was only a small batch, but then since it's very popular to the family, including to my children, the batch is growing larger, around 11 to 20 jars a year, especially when Mum still is having tams in her garden in the end of the season. I have tried to make jam out of tams, but I prefer to enjoy them as chutney.
Yesterday, I made another 11 jars and soon will make more, just in case we're running out of them when the season's finished. Furthermore, it is always great to give away some jars to some friends.
This is the family's recipe handed over for years, and I am quite happy to share it with you. There's some of the ingredients I have improvised, such as using a few cloves of garlic and cayenne pepper.
Mum's Tamarillo Chutney [modified]
30-50 tamarillos, cleaned and trimmed,
1kg brown sugar,
1 cup malt vinegar,
4 cloves garlic (my modified recipe),
4 Granny Smiths,
3 brown onions,
salt and freshly cracked black pepper
Soak tams in a boiling water, then peel (when the water is quite safe for your hands). Put them in the food processor and blend until smooth. Pour into a large saucepan. Chopped the brown onions and apples in large chunks and process them in the food processor until smooth. Pour into the saucepan. Mix all the rest of ingredients, stir well and cook in a medium heat until bubbly and thicken. Correct the seasoning. Pour into hot sterilized jars and sealed. Makes 11-13 various jars.