Apple Tamarillo Chutney

The great thing about a fruit is that if you don’t feel like eating it as it is, you can always turn it into something else – juice, jam, or in this case chutney. Inasmuch as I did enjoy our new fruit find, the tamarillo, I couldn’t quite eat all of it. So not wanting them to go to waste, I turned them into chutney.

There weren’t enough tamarillos so I combined them with Fuji apples, which are always a good fruit to turn into chutney. Most chutneys contain vinegar, a certain fruit and onions, then simmered slowly until it reaches a thick and almost jam-like consistency.

Chutney has become quite popular as the perfect condiment to go along with pork dishes, specifically pork chops. I think they go fairly well with fried or grilled chicken and curry dishes, of course. Some people enjoy certain chutneys with crackers or pita bread.

I can’t wait for tomorrow because I’ll be making breaded porkchops to go with my apple tamarillo chutney…

Apple Tamarillo Chutney

7 tamrillo, meat removed from skin

2 Fuji apples, peeled and diced

1 large onion

1/4 cup honey

1/4 cup apple cider vinegar

2 tbsp. brown sugar

1/2 cup water

1 tbsp. butter

1/4 cup raisins

1-2 bay leaves

1 tbsp. all spice

2 tsp. cinnamon powder

1 tsp. thyme

1/4 cup dried cranberries (optional)

salt and pepper

In a medium saucepan, saute onions in butter until soft. Add apples and water and simmer for 5 minutes. Add the rest of the ingredients and simmer for about an hour or until it has a jam like consistency. Transfer and cool in a jar.

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I wonder how long this can last, provided we don’t finish it all up? Is it just me or most Filipinos aren’t really familiar with chutney, coz I know I’m not. Last question, any alternatives in case the wonderful tamarillo (I have yet to see one myself) isn’t around?

I believe chutney keeps quite long since there’s vinegar involved – probably a good month or so (probably even longer if stored well). Apples and mangoes are typical chutney ingredients. Just use the recipe I posted and eliminate the tamarillo. It should still come out the same.🙂 Good luck and let me know if you have any more questions about the chutney🙂

Thank you for dropping by, Ninette🙂 I was quite inspired with your blog and photos as well. A lot has changed since the 80s but the cuisine is still pretty much the same. Maybe we can exchange ideas through our blogs🙂 hope to see more of you here!