Tamarillo Chutney

- Advertisement -

Recipe Image


  • 4 cups sugar
  • 4 cups white wine vinegar
  • 2.5 kg tamarillos, blanched peeled and stems removed
  • 3 onions, finely chopped
  • 3 apples, peeled and sliced
  • 3 cloves garlic, crushed
  • 2 tablespoons grated ginger
  • 1 tablespoon whole cloves
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns


sugar and vinegar in a large saucepan and stir over heat until sugar is
dissolved. Add tamarillos, onions, apples, garlic, ginger, cloves, chilli
powder salt and peppercorns and bring to the boil. Simmer gently for 1 -1
½ hours. Pour into sterilised jars and seal.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

[homepageimage]Recipe Image[/homepageimage]

[smallimage]Recipe Image[/smallimage]

Leave a Reply

Your email address will not be published. Required fields are marked *