Tamarillo and Mango Chutney
Photography by 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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.