| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 1g | 0.2g | 72g |
| sugars | fibre | protein | salt |
| 68g | 3g | 2g | 0.2g |
J’adore the checks and balances of sweet and sour, the yin and yang of culinary delights, and the new worlds discovered by playing with zesty components. One such recipe that continually captivates my palate is the Tamarillo Chutney. A dish where the sweet tartness of tamarillos mingles with the sharp punch of apple cider vinegar, the heat of ginger, and the warming spices of cinnamon and allspice.
Bringing Memories to Life
When I drizzle or dollop this chutney on grilled meats, or pair it with a robust cheese, I am instantly transported back to my childhood in Louisiana. I remember my Maman, a native Creole woman with a love for French cuisine, teaching me that food is more than just nourishment – it’s a form of expression, a language without words. Crafting this Tamarillo Chutney, that sentiment echoes through each stir, simmer, and taste.
Living in Harmony with Health
Beyond its tantalizing taste, the Tamarillo Chutney packs a healthful punch. Tamarillo, a tropical fruit native to the Andes, is rich in vitamins A, C, E and pro-vitamin A, offering a powerhouse of antioxidants. The ginger and garlic within the recipe are known for their anti-inflammatory benefits. The capsaicin present in the cayenne pepper offers potential metabolism-boosting properties. This chutney is not only a treat for your taste buds, but also a gift to your health.
Just like the étouffée or gumbo of my home, the Tamarillo Chutney carries with it a story, a culture, a memory. And just like the authentic Beignets or éclairs I craft, this chutney is built on the principles of balance and contrast. It aligns with my belief that food is not just something we consume, but something that consumes us- filling our memories, fueling our bodies, and enlivening our souls.
A Globetrotting Delight
If you’ve ever enjoyed a mango chutney or relished the tangy potion that is a tomato chutney, you’ll find familiarity in the flavors and versatility of the Tamarillo Chutney. It can flavor and enhance a variety of dishes, such as the Indian classic curry, or a good ol’ Sunday roast in England. It’s as cosmopolitan as it gets, traversing across cuisines, across flavors, and across memories.
To try this Tamarillo Chutney is to embark on a sensory journey that begins the moment it starts simmering on your stove. It’s a trip into culinary discoveries and the warmth of shared memories at a dinner table- a nostalgic nugget from my Creole-French heritage, that I’m privileged to share with the world.
What You’ll Need
- 12 tamarillos
- 1/2 cup of apple cider vinegar
- 2 cups of granulated sugar
- 1/4 cup of water
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of minced ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground allspice
- 1/8 teaspoon of cayenne pepper
- 1/2 cup of raisins
Method
Step One
Start by preparing the tamarillos. To do this, score their base with a sharp knife, place them in a heatproof bowl and pour boiling water over them. Let sit for a few minutes, then drain. The skin should peel off easily. Once you’ve done this, chop the tamarillos and set them aside.
Step Two
In a large, heavy-bottomed saucepan, combine the apple cider vinegar, granulated sugar, and water. Bring this to a boil over medium-high heat, stirring until the sugar is completely dissolved.
Step Three
Add the chopped onion, minced garlic, minced ginger, cinnamon, salt, ground allspice, and cayenne pepper to the saucepan. Stir to combine all these ingredients well.
Step Four
Reduce the heat to low and let this mixture simmer for about 20 minutes, or until the onions are softened and the mixture has thickened slightly.
Step Five
Next, add the chopped tamarillos and raisins to the saucepan. Stir well to combine them with the other ingredients.
Step Six
Let the chutney continue to simmer for another 30-40 minutes, or until it has thickened to your desired consistency. Make sure to stir the mixture often to prevent it from sticking to the bottom of the pan.
Step Seven
Once the chutney is ready, remove it from the heat and let it cool before serving. Store it in an airtight container in the refrigerator. The flavors will continue to develop as it sits. Enjoy your Tamarillo Chutney with bread, cheese, or as a delicious accompaniment to any meal.
