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.