Tamarillo And Date Chutney New Zealand Recipes

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TAMARILLO AND DATE CHUTNEY (NEW ZEALAND)



Tamarillo and Date chutney (New Zealand) image

This chutney is our favourite and is a great tasty accompaniment to cold cuts of meat such as chicken and beef and is also vert tasty with cheese and crackers especially Brie and Camembert. I compiled this recipe myself with experimenting with tamarillos.

Provided by Jenny in New Zealand

Categories     Chutneys

Time 2h30m

Yield 2 litres approx

Number Of Ingredients 7

24 tamarillos
4 apples, cored and chopped
4 large onions, chopped
400 g pitted dates, chopped
500 ml malt vinegar
1 kg brown sugar
2 teaspoons mixed spice

Steps:

  • Slice tamarillos in half lengthwise and place in microwave dish and cook for five minutes.
  • This enables one to remove skins with ease.
  • (Depending on size of dish this will take several lots to microwave the 24 tamarillos).
  • Place all ingredients in a large pot or preserving pan and bring to the boil stirring frquently.
  • Simmer covered stirring frequently for approximately 2 hours or until thick.
  • Pour into hot sterilised jars and cover when cold.

Nutrition Facts : Calories 2771.7, Fat 1.5, SaturatedFat 0.2, Sodium 223.4, Carbohydrate 707.5, Fiber 26.8, Sugar 650.3, Protein 8.4

TAMARILLO CHUTNEY



Tamarillo Chutney image

A friend gave me a heap of tamarillos so I needed a chutney recipe. Here's the one I found and Russ cooked up for us.

Provided by JustJanS

Categories     Fruit

Time 1h

Yield 3 cups chutney

Number Of Ingredients 10

750 g tamarillos (approximately 12)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chili, seeds removed, finely chopped
1 1/2 cups caster sugar
1 cup white wine vinegar
3/4 cup raisins
1 teaspoon allspice
1/2 teaspoon cinnamon

Steps:

  • To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
  • Roughly chop and put in a bowl.
  • Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
  • Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
  • Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.

Nutrition Facts : Calories 555.6, Fat 4.8, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 133.6, Fiber 2.4, Sugar 122.8, Protein 1.7

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