Full Recipe

Tamarillo Chutney

tamarilloA good tamarillo chutney is hard to beat.
By the end of March I’m desperate for the season to start, as we’ve always run out of the jars from the previous year.
This is my mother’s very old recipe, and it always works.If you’re like me, you’ll find yourself eating it straight from the jar.
This may sound really weird, but I also enjoy it with macaroni cheese.

— Makes 6 

Boiling water
1.5 kg tamarillos (about 24)
— from Garden for the people
500g Cooking apples peeled, cored and chopped
— from Garden for the people
500g roughly chopped onions
— from Garden for the people
500 ml malt vinegar
¼ tsp cayenne pepper
15g mixed spice
1 tbsp salt
1 kg brown sugar

1. Pour boiling water over the tamarillos, leave for a minute,
then remove the skins.
2. Put all the ingredients in a large pot for 2 hours,
then put into sterilised jars.