Tamarillo Chutney with Indian Twist
Ingredients
- 5-6 tamarillos
- 3 tbsp olive oil
- Salt to taste
- 1/2 cup jaggery
- 2 tbsp lemon juice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp black pepper
- 1 red onion, finely chopped
- 1 tsp red Kashmiri chili
- 1 tsp coriander powder
- 1/3 cup coriander leaves, chopped
Preparation
Roast tamarillos on gas top well from all sides to develop flavor, then peel the skin off.
Remove any black bits, mash them in a bowl, and set aside.
In a pan, heat oil until warm, add mustard seeds and cumin seeds, let them splutter, then add onions and cook until pink.
Add all the spices, mix well until aromatic, and cook on medium heat.
Add mashed tamarillos, jaggery, lemon juice, and coriander leaves, stir to combine, and simmer for at least 15 minutes until chutney thickens.
Check and adjust salt and sweetness to taste during cooking.
Optionally, blend in a grinder for a creamy texture if chunky is not preferred.
Spoon the chutney into warmed sterilized jars for storage.
The chutney can be kept for weeks and, if stored properly, for months.