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.
Rico said
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?
missmaimai said
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 🙂
Rico said
Apple and mango chutney huh?! Sounds delicious already. Thanks! 🙂
missmaimai said
You must try it, Rico 🙂
Ninette said
Thanks for adding me to your blogroll! You have lovely pics on your site, and I think you’re in the homeland. I haven’t been to the P.I. since the 1980s, but it’s in my heart.
missmaimai said
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!
Kevin said
I have been wanting to try making more chutneys. This is the first that I have heard of a tamrillo. I will have to keep an eye out for them.
missmaimai said
Hi, Kevin. This was also my first time cooking with tamarillos and I really liked their unique flavor. Hope you’re able to find them 🙂
Svayambhut Ghosh said
Hmm is anyone else experiencing problems with the pictures on
this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog.
Any suggestions would be greatly appreciated.
missmaimai said
hi! Is it possible that some sites are blocked at the place where you are accessing this blog?