Tamarillos to relish

Listener 20/8/2005

see more recipes by
Lois Daish

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Sauces, relishes and chutneys are a flavoursome way to use a favourite Kiwi fruit.

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1 kg	Tamarillo, (approx 12 fruit)
300 g	Granny smith apples, or braeburn apple (2 small fruit)
150 g	Onions, (1 medium)
375 g	Brown sugar
600 ml	Cider vinegar
1 cup	Water
3 tsp	Salt
1 knob	Ginger, thumb sized
12	Peppercorns
9	Cloves
9	Allspice

900 g	Tamarillos, (approx 10 fruit)
200 g	Granny smith apples, or braeburn apple (1 large fruit)
100 g	Onions, (1 small)
200 g	Raisins
1 cup	Water
350 g	Brown sugar
250 ml	Vinegar, (eg, mixture of cider and balsamic)
25 tsp	Salt
1 to taste	Ground pepper
1 to taste	Cinnamon
1 to taste	Cayenne pepper

Savoury tamarillo sauce

Bring a saucepan of water to the boil and add the tamarillos. Bring back to the boil, count to 20, then drain, cool and peel the fruit.
Slice and place in a large, heavy saucepan. Quarter, core and peel the apples. Chop and add to saucepan.
Chop the onion and add to the pot, together with the brown sugar, cider vinegar, water and salt.
Put the spices into a piece of muslin, tie with string and add to the pot.
Bring to the boil, then simmer for 1 1/2 hours, adding more water if the sauce becomes too thick.
Remove the spices and push the sauce through a coarse sieve to catch the seeds. Return the sauce to the saucepan and bring to the boil.
The sauce should be a similar thickness to commercial tomato sauce, so add more water or simmer to reduce if necessary.
Sterilise 3 medium bottles and lids and use a funnel to fill with the sauce. Fasten with lids while still hot

Sweet tamarillo and raisin chutney

Bring a saucepan of water to the boil and add the tamarillos. Bring back to the boil, count to 20, then drain, cool and peel the fruit.
Slice and place in a large, heavy saucepan. Quarter, core and peel the apple, then chop and add to the saucepan.
Finely dice the onion and add. Chop the raisins and add, together with all the remaining ingredients.
Bring to the boil, then lower the heat and simmer for about 1 1/2 hours until thick. Sterilise 7 small to medium jars and lids.
Spoon in the hot chutney and close the lids. Makes 6-7 small jars.
Although the definitions have always been rather vague, relishes are usually sharper in flavour than chutneys and the fruit remains chunky, rather than being cooked to a pulp.
Using white instead of brown sugar means that the deep red colour of the fruit isn't lost during cooking

Tamarilo and mustard relish

Bring a saucepan of water to the boil and add the tamarillos.
Return to the boil, count to 20, then drain, cool and peel.
Slice the fruit and put into a large, heavy saucepan.
Finely dice the onion and garlic and add with all the remaining ingredients.
Bring to the boil, then simmer, stirring frequently, for about an hour until the fruit is very tender.
Add more water if it is too thick or cook longer if it is too thin.
Sterilise 3 medium jars and lids, spoon in the relish and close the lids.