Tamarillo & Chia Chutney



750g tamarillos

3 tablespoons olive oil

2 teaspoons cumin seeds

2 teaspoons ground cumin

2 teaspoons turmeric

2 teaspoons ground coriander

1 teaspoon mustard seeds

1/2 teaspoon dried chilli flakes, optional

1 onion, diced

8 cloves garlic, minced

2 apples, peeled and chopped

4cm chunk of fresh ginger, peeled and minced

1 3/4 cups brown sugar

1 cup white vinegar

2 tablespoons chia seeds


Cut the stalk off each tamarillo.

Slice a cross in the tip of fruit and submerge in a bowl of boiling water for 10 minutes. This will make it easier to peel the skins.

Fry spices in oil over a medium heat. Once aromatic, add the onions, garlic and ginger and fry until softened.

Peel skins off tamarillos and roughly chop. Place in a heavy-based casserole dish along with all other ingredients.

Cook on a low-medium heat for 1 hour or until thickened. Cool before transferring to sterilised preserving jars.

Wait two weeks before consuming.

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