Tamarillo Chutney

Preparation info
  • Makes approximately

    2 litres

    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About


  • 12 tamarillos
  • ¼ cup olive oil
  • 2 large onions, peeled, diced into 1cm pieces


Score the tamarillos on the end (mark an “X” with a sharp knife).

Bring a large saucepan of water to the boil over a high heat. Add the tamarillos to the boiling water and cook for 2 minutes. Remove and quickly plunge into a bowl of iced water. Once cooled, drain, peel and roughly chop. Set aside.

In a large saucepan over a medium heat, add the oil and cook the onion for 5 minut