Tamarillo and Mango Chutney
Photography Vanessa Wu.
INGREDIENTS
8 red tamarillos
2 tablespoons olive oil
2 red onions, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon allspice
¼ teaspoon cayenne – optional
1 mango, firm but ripe
1 apple, peeled, cored and diced
½ cup sultanas
¾ cup cider vinegar
zest and juice of 1 orange
¾ cup raw sugar
1 teaspoon salt
METHOD
Cut a small cross in the base of each tamarillo. Blanch in boiling water for 20 seconds or until the skin peels away easily. Don’t leave them in the water too long or the flesh will start to go mushy.
Refresh in cold water. Peel, remove the stalks and cut into quarters.
Heat the oil in a medium, heavy-based saucepan and cook the onion until golden and caramelised. Add the garlic, ginger, allspice and the cayenne and cook for 2 minutes. Peel the mango and cut the flesh into medium sized pieces. Add to the saucepan with the remaining ingredients and cook gently for 1 hour until reduced and syrupy.
A simmer mat is good for long, slow cooking. Stir occasionally but gently, to prevent the chutney catching on the base.
Cool. Refrigerate in sealed containers. Makes about 4 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.