Hispanic Kitchen is the cure for boring meals
Tamarillo is a small, tangy fruit known as the tree tomato in English, although it isn't a tomato at all. You can read more about tamarillo (also known as tomate de árbol in Spanish and sold commercially in U.S. Latin markets) on my page about BOLIVIAN FRUIT here. In Bolivia, tamarillo is usually used to make juice or jam so I thought it might taste great as chutney. I tried this on pork ribs and loved it - so I've decided to share the recipe. It's not a traditional Bolivian recipe, in fact we don't actually have cranberries in Bolivia (no one knows what they are) but I was able to purchase dried cranberries (Craisins).
5-6 whole tamarillos
1/3 cup dried cranberries
1/4 small white onion, finely grated
3/4 cup white sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground yellow aji pepper
4-5 cups of water
Boil your water. Wash your tamarillos well and remove the stems. Place them in boiling water for about 1 minute. Remove them, cool slightly so you can handle them, and peel off the thin outer peeling with your hands.
Chop your tamarillos and place them in the water along with the cranberries. Cut your lemon into eights. Slice 1/8 of the lemon (removing seeds but not the skin) into very thin slices and add them to the water along with all remaining ingredients (I grated my onion but you can chop it very finely if you prefer not to get onion juice all over yourself. If you do grate the onion, squeeze the remaining lemon on your hands and use it to eliminate the smell of onion).
Simmer, stirring constantly, for about 35 minutes until the water evaporates and your tamarillos and lemon pieces are completely soft and cooked through. Your tamarillo cranberry chutney will be ready when it takes on the consistency of marmalade.
Serve hot over chicken, beef or pork. I'm going to be trying it on turkey at Thanksgiving this year.
Click here to visit my website and view more BOLIVIAN RECIPES.
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