Tamarillo Chutney

Brighten up your table with the rich, tangy-sweet flavors of Tamarillo Chutney, a vibrant condiment that celebrates the unique taste of tree tomatoes. This easy-to-make recipe combines the bold, fruity essence of tamarillos with aromatic spices like cinnamon, cloves, and mustard seeds, along with a touch of heat from chili flakes. Enhanced by caramelized red onion, fresh ginger, and garlic, this chutney is simmered to perfection with brown sugar and white vinegar for a luscious, thick texture. Perfect for pairing with cheese boards, roasted meats, or as a zesty spread for sandwiches, this homemade chutney is a versatile addition to any meal. Plus, it stores beautifully in the fridge for up to two weeks, making it a go-to for quick gourmet flair. Explore this tamarillo chutney recipe for a bold burst of flavor in every bite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 whole Tamarillos (tree tomatoes)
• 150 grams Brown sugar
• 1 medium Red onion
• 1 tablespoon Fresh ginger
• 2 whole Garlic cloves
• 125 ml White vinegar
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cloves
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Chili flakes
• 1 teaspoon Salt
• 125 ml Water

Directions

Step 1

Bring a medium saucepan of water to a boil. Remove the tamarillos from their packaging and use a small knife to score a shallow ‘X’ at the bottom of each tamarillo.

Step 2

Place the tamarillos into the boiling water for 60–90 seconds, then transfer them to an ice-water bath. This will make it easier to peel the skins.

Step 3

Peel the skins off the tamarillos, chop them into small chunks, and set aside.

Step 4

Finely dice the red onion and grate the fresh ginger. Mince the garlic cloves.

Step 5

In a medium saucepan, heat a small drizzle of oil over medium heat. Add the mustard seeds and sauté for 1–2 minutes until they start to pop.

Step 6

Add the diced red onion, grated ginger, and garlic. Cook for 3–4 minutes until softened and fragrant.

Step 7

Add the chopped tamarillos, brown sugar, white vinegar, water, ground cinnamon, ground cloves, chili flakes, and salt. Stir to combine.

Step 8

Reduce the heat to low, cover the saucepan, and let it simmer gently for 35–45 minutes, stirring occasionally. Cook until the mixture thickens into a chutney-like consistency.

Step 9

Taste and adjust seasoning as needed. If you prefer a smoother chutney, you can use an immersion blender at this stage to blend it to your desired texture.

Step 10

Remove the chutney from the heat and let it cool completely. Transfer it to sterilized jars or an airtight container for storage.

Step 11

Store in the refrigerator for up to 2 weeks and serve as a condiment or dip with your favorite dishes.

Nutrition Facts

Serving size	1150.5 grams (1150.5g)

Amount per serving	% Daily Value*
Calories	863

Total Fat 3.30g	4%
Saturated Fat 0.30g	2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2422mg	105%
Total Carbohydrate 206.60g	75%
Dietary Fiber 11.70g	42%
Total Sugars 177.20g
Protein 10.10g	20%

Vitamin D 0IU	0%
Calcium 286mg	22%
Iron 6mg	32%
Potassium 2483mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.3%

Protein: 4.5%

Carbs: 92.2%