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.

  • 2 hrs cooking
  • Makes 1 litre
  • Print
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.


Tamarillo chutney
  • 12 tamarillos
  • 300 g apples, chopped
  • 250 g onions, chopped
  • 300 ml malt vinegar
  • 1/2 tbsp salt
  • 3/4 tsp mustard powder
  • 1/2 tsp mixed spice
  • 1 cup brown sugar
  • 1 cup chopped dates
Walnut digestives
  • 110 g rolled oats
  • 75 g shelled walnuts
  • 110 g wholemeal flour
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 75 g butter
  • 1/4 tsp baking soda
  • 1 egg, lightly beaten


  • 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.