Peel firm tamarillos with a peeler, dip soft tamarillos briefly in boiling water and remove the skin. Cut out the stem with a pointed kitchen knife.
Halve onions and cut into strips. Peel and chop ginger. Cut chili pepper in half lengthwise, remove seeds and pips, and cut flesh into thin strips.
Put all the ingredients in a frying pan and bring to the boil. Cook on low heat, stirring intermittently, until thick, about an hour.
Fill chutney to the brim in hot rinsed jam jars.
Close with the screw cap. Turn upside down to cool.
Store in a cool, dark place for 1-2 months.
Pair with curry dishes made with tofu, fish, meat, vegetables, simmered meat, meat fondue, cold roasts.
Variants: Instead of tamarillos, you can use pineapple (half the amount of vinegar), sharon, mango or persimmon.
(*) Tamarillo: In almost all tropical countries, this very pressure-sensitive fruit is a hit. The slightly bitter tasting peel can be easily peeled off with a peeler. The flesh is cut into quarters or slices. Tart-sweet in flavor, tamarillos add variety to a leaf or fruit salad and are ideal for chutneys, jams or sauces.