Tamarillo and Raisin Chutney

4:07 am on 9 August 2008

While housewives of old made cauldrons of chutney, I usually make small quantities - just enough for about 3 jars - one to eat now, one to store for a few weeks and one to give away.  One thing to watch with small quantities is that the chutney doesn't thicken too quickly, before it is thoroughly cooked. To avoid this you may need to add a few spoonfuls of water while the chutney is simmering.


  • 250g brown sugar
  • three-quarters cup cider vinegar
  • half teaspoon salt
  • shake of cayenne
  • 100g seeded raisins, chopped
  • 1 large onion, very finely diced
  • 1 bay leaf
  • 5-6 large tamarillos (500-600g)


Put the brown sugar, vinegar, salt, cayenne, chopped raisins and diced onion into a heavy saucepan and slowly bring to the boil.

Simmer quietly while you prepare the tamarillos, by dropping them in a saucepan of boiling water for 1 minute, then draining and slipping off the skins.

Cut into slices and add to the chutney mixture. Continue to simmer for one to one and half hours until the chutney is very thick. If it gets thick more quickly than this, add a little water and continue to simmer, in order to develop a rich flavour.

Spoon chutney into 3 heated jars, preferably with plastic lids.

From Afternoons with Jesse Mulligan

Find a Recipe

or browse by title