Tamarillo and apple relish

Tamarillos and apples – autumn’s bounty – collide in spectacular fashion in this tamarillo and apple relish recipe. Eat it with anything!

By Nici Wickes
  • 1 hr 30 mins cooking
  • Makes 900 millilitre
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  • 12 cloves
  • 12 peppercorns
  • 1.5 kilogram tamarillos, peeled and chopped
  • 500 gram apples, peeled and chopped*
  • 500 gram onions, chopped
  • 2 cup malt vinegar
  • 2 cup brown sugar
  • 1/2 teaspoon cayenne pepper


  • 1
    Tie cloves and peppercorns in a muslin bag.
  • 2
    In a large saucepan (greasing the bottom to prevent sticking), put the tamarillos, apples and onions, plus the remaining ingredients, including the muslin spice bag.
  • 3
    Bring to the boil, then turn the heat down and simmer for about 1-1½ hours, when it should be nice and thick.
  • 4
    Remove the spice bag and cool a little before pouring into sterilised jars. When cool enough to handle, screw on lids (or other covering – see tip) and wipe jars clean.
  • 5
    This relish improves with age so try to resist delving into it for at least three weeks!


Granny Smith apples were used. Recipes with ample vinegar don't require sealing for longevity, so if you don't have lids for your jars, a circle of cellophane tied with string or a rubber band will do the trick.

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