We had an abundant crop of tamarillos (aka tree tomatoes) in our Community Veggie Garden recently. While these bright red egg-shaped fruits are not to everyone's taste, their tartness adds a boost of flavour to relishes. They're also delicious simply sprinkled with sugar or poached in sugar syrup. Always make sure you peel them or their skin will shrink your mouth!
This recipe was given to me by Mike Wright (husband of Sue who manages the Community Garden). He's a wiz at pickles and chutneys, making use of any excess fruit and vegetables.
"The starting point for all of my relishes – no two the same! – was a recipe from The Sugar Club Cookbook by Kiwi Chef Peter Gordon. I often add lime juice, or fish sauce instead of salt. Sometimes I add tomato paste if it needs thickening, and/or Sriracha to increase spiciness."
Mike weighs the tamarillos after removing the stalks and uses whatever vinegar is in his pantry at the time – red, white or Chinese.
This last batch made about 18 jars of varying sizes.
- Prep Time : 30 -40 minutes
- Cook Time : 30-40 minutes
- brown onions - 4 large (650g), peeled and chopped
- vegetable oil - 2 -3 tablespoons
- garlic - 1 whole bulb, peeled and minced
- fresh ginger - 4 heaped teaspoons, peeled and grated
- ripe Roma tomatoes - 1.35Kg, scalded, peeled and chopped
- ripe tamarillos - 950g, scalded in boiling water for 10 minutes, peeled, flesh scooped out and chopped
- red chillies - 8 - 12, stalks removed and chopped, or more to taste
- chopped Italian tomatoes - 3 x 790g tins of Mutti
- vinegar - 350ml (red, white or Chinese)
- raw sugar - 120g, or more to taste
- salt - 2 teaspoons
- fresh coriander - 1 large bunch, including stalks (washed well) and chopped
In a large pan, gently sweat the onions in the oil until transparent. Add the remaining ingredients, bring to the boil then simmer gently for about 30 - 40 minutes, stirring regularly.
Spoon into sterile jars and seal immediately. Store in the refrigerator.