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Tamarillo Chutney


Digby Law’s take on the kiwi classic, Tamarillo chutney, delicious with cold meats, on cheese toasties or in a Ploughman’s lunch.

This recipe makes around 2 litres and the chutney colour may vary anywhere from a dark red to a dark brown colour.

Red Tamarillo or Tree Tomato Chutney Recipe - Twisted Citrus

Tamarillo chutney

INGREDIENTS
24 tamarillos
750g apples
500g onions
600ml malt vinegar
1 Tbsp salt
1.5 tsp mustard powder
1 tsp mixed spice
1 kg brown sugar

DIRECTIONS
Peel and chop the tamarillos, core and chop the apples and peel and finely chop the onions.

Combine all the ingredients in a large heavy-bottomed saucepan and simmer very gently, covered, for about two hours, stirring frequently.

Pour into hot clean jars and seal. Best left for a month or so before eating, but can be eaten right away if desired.

Photo credit: Food to Love who think that it matches beautifully with cheese, pickles, cold meats, and their walnut digestives.

TAMARILLOS

Our big red tamarillos are the Laird’s Large variety, which, in addition to being generously proportioned, have a delightful tangy flavour that really makes the taste buds sing.

Native to Central and South America, tamarillos are famous in New Zealand. In fact, we even gave them their name! Known rather mundanely as tree tomatoes up until 1967, they were in need of an image overhaul.

The New Zealand Tree Tomato Promotions Council is responsible for dubbing them the Tamarillo - originating from the Maori word “tama,” meaning leadership, and the Spanish word “Amarillo,” meaning yellow.

We even invented the red-skinned variety right here in Aotearoa, with only yellow and purple varieties available before 1920.

Our tamarillos are handpicked, packed and transported with care so they arrive at your door with shiny, smooth, unblemished skins, bursting with flavour and ready to take pride of place in your fruit bowl.

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