Apple, Tamarillo and Prune Chutney RecipeOrigin: Britain Period: Traditional |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients
675g apples, peeled, cored and cubed 
Apple, Tamarillo and Prune Chutney Preparation:Method:Combine all the ingredients in a pan, bring to a boil and cook for about 50 minutes, or until all the ingredients have thoroughly combined to a pulp. Take off the heat and allow to cool for a few minutes before transferring to jars that have been sterilized and warmed in an oven pre-heated to 120°C for 10 minutes. Secure with vinegar-proof lids and place in a cool, dark, cupboard to mature for at least 2 months before using (if you can leave it longer, all the better). Serve as a condiment. |
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