Tamarillo Chutney


Tamarillo is also called Tomates de Arbol or Tree Tomatoes.  It can be yellow to orange to red in color and is sort of shaped like an American football with a stem at one end.  It tastes more tart than ordinary tomatoes and the skin can be bitter, so is usually removed before eating.  It can be eaten as is, like a fruit, chopped and cooked, or pureed and made into a drink.

Whenever I go to the Latin market near my home, I like to look at the frozen South American products and buy something I am unfamiliar with and try it.  That is how I wound up with frozen tamarillos.  My husband is from South America, but he has no idea what they are.  This recipe comes from New Zealand.

Tamarillo Chutney


  • 4 tamarillos, peeled and sliced
  • 1 apple, peeled cored and diced small
  • 1 onion, diced small
  • 1/4 cup brown sugar
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 cup vinegar


Place all ingredients in a saucepan and simmer, covered, for one hour.  You can add a little water if the mixture gets too dry to prevent burning.

Serves 4.

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