Winter

Tamarillo chutney with walnut digestives

Enjoy tamarillo season thanks to our divine chutney recipe, which makes a fantastic gift - even if it's a gift to yourself! It matches beautifully with cheese, pickles, cold meats, and these walnut digestives.
Tamarillo chutney with walnut digestives
1 litre
2H

This recipe was shared with us by the Tamarillo Growers Association; adapted from a recipe by the much-loved Kiwi food writer Digby Law. This version uses dates to reduce the amount of sugar needed.

Ingredients

Tamarillo chutney
Walnut digestives

Method

1.Scoop flesh from tamarillos and chop. Place into a heavy based saucepan with remaining ingredients; simmer for 1-1½ hours, stirring frequently, until thickened and you can run wooden spoon through mixture without a pool of vinegar forming in the hollow.
2.Bottle in sterilised jars. Serve on Walnut digestives (recipe below), with cheese, pickles and cold meats, or use in curries and stews.

Walnut digestives

3.Preheat the oven to 190°C. Grease a cookie tray. Process the rolled oats to a fine floury meal, then add walnuts and pulse to crumbs. Add the remaining ingredients, pulsing to form a dough.
4.Dust bench with wholemeal flour and roll dough about 5mm thick. Cut into circles with a cookie cutter or glass and place on greased tray. Prick once or twice with a fork and bake for about 11 minutes or until golden around edges. Makes approx. 24

The chutney recipe can be doubled; in which case you will need to increase the simmering time to about 2 hours.

Note

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