Tamarillo chutney
INGREDIENTS
24 tamarillos
750g apples
500g onions
600ml malt vinegar
1 Tbsp salt
1.5 tsp mustard powder
1 tsp mixed spice
1 kg brown sugar
DIRECTIONS
Peel and chop the tamarillos, core and chop the apples and peel and finely chop the onions.
Combine all the ingredients in a large heavy-bottomed saucepan and simmer very gently, covered, for about two hours, stirring frequently.
Pour into hot clean jars and seal. Best left for a month or so before eating, but can be eaten right away if desired.
Photo credit: Food to Love who think that it matches beautifully with cheese, pickles, cold meats, and their walnut digestives.
