Tamarillo and Date Chutney New Zealand
Add a burst of vibrant flavor to your table with this Tamarillo and Date Chutney, a taste of New Zealand's renowned culinary creativity. This tangy chutney combines the tropical tartness of blanched and peeled tamarillos with the rich, natural sweetness of pitted dates, elevated by aromatic spices like cinnamon, cloves, and cumin. Grated fresh ginger and minced garlic provide a zesty kick, while a balance of brown sugar and white vinegar enhances its depth and preserves its freshness. Perfectly slow-simmered to a jam-like consistency, this chutney is a versatile condiment that pairs beautifully with cheeses, roasted meats, or as a spread for gourmet sandwiches. With its easy-to-store preparation and long shelf life, this recipe is ideal for anyone looking to savor bold, homemade flavors all year round.
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Recipe Information
Ingredients
- 6 tamarillos
- 200 grams pitted dates
- 150 grams brown sugar
- 150 ml white vinegar
- 1 large red onion
- 1 tablespoon grated fresh ginger
- 2 garlic cloves
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 100 ml water
Instructions
Bring a small pot of water to a boil. Using a sharp knife, make a small 'X' on the bottom of each tamarillo. Blanch the tamarillos in boiling water for 1-2 minutes, then transfer them to an ice bath. Once cooled, peel off the skin and roughly chop the tamarillos.
Chop the pitted dates into small pieces and set aside.
Finely dice the red onion and mince the garlic cloves.
In a large, heavy-bottomed pot, combine the chopped tamarillos, dates, and diced red onion.
Add the grated ginger, minced garlic, ground cinnamon, ground cloves, ground cumin, and salt to the pot.
Stir in the brown sugar, white vinegar, and water.
Place the pot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for 40-50 minutes, stirring occasionally to prevent sticking.
Continue cooking until the mixture thickens to a jam-like consistency, and the tamarillos and dates have broken down completely.
Taste the chutney and adjust seasoning, if necessary. If you prefer a smoother texture, use an immersion blender to slightly blend the mixture.
Remove the chutney from the heat and let it cool for 10-15 minutes.
Transfer the chutney into sterilized jars while still warm. Seal the jars and allow them to cool completely before storing.
Store the chutney in the refrigerator for up to 3 months, or process the jars in a water bath for longer shelf life.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 158.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
