KCB 7.5: Tamarillo Chutney
Tamarillo Chutney
Tamarillos, or tree tomatoes, are glossy, plum-red fruits the size and shape of large eggs. Though tamarillos are native to South America, they also grow plentifully in New Zealand. They have juicy, slightly acidic flesh. Serve this piquant relish with fried savoury dishes.
• PREPARATION & COOKING TIME: 1 1/2-2 hours
• YIELD: 6 cups (1.5 litres)
• YIELD: 6 cups (1.5 litres)
• 1/4 cup (60 ml) ghee or oil
• 1/4 teaspoon (1 ml) cumin seeds
• 1/4 teaspoon (1 ml) ground dried red chilies
• 8 cups (2 litres) ripe tamarillos, blanched, peeled and chopped
• 1/4 teaspoon (1 ml) ground cloves
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 teaspoon (5 ml) ground cinnamon
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground nutmeg
• 3/4-1 cup (185-250 ml) sugar
• 1 cup (250 ml) sultanas
• 1/4 teaspoon (1 ml) cumin seeds
• 1/4 teaspoon (1 ml) ground dried red chilies
• 8 cups (2 litres) ripe tamarillos, blanched, peeled and chopped
• 1/4 teaspoon (1 ml) ground cloves
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) minced fresh ginger
• 1 teaspoon (5 ml) ground cinnamon
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground nutmeg
• 3/4-1 cup (185-250 ml) sugar
• 1 cup (250 ml) sultanas
1. Heat the ghee in a heavy nonstick saucepan. Saute the cumin seeds in the hot ghee until they brown. Add the chili and chopped tamarillos. Bring to a boil, reduce the heat, and simmer until soft.
2. Add all the remaining ingredients and return to the boil. Reduce the heat and simmer for about 1 1/2-2 hours, stirring occasionally, until the chutney is thick and glazed. Pour into hot, sterilized jars and seal when cold.
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