This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Halve the tamarillos and spoon out the flesh. Chop into chunks. Peel and core the apples. Dice into pieces.
2.Heat the oil in a saucepan and sauté the onion for 3-4 minutes.
3.Add the ginger and spices, then cook until the mustard seeds dance and pop – about 2-3 minutes.
4.Add the fruit and the remaining ingredients. Stir to combine.
5.Simmer for 45 minutes to one hour or until the chutney begins to thicken.
6.Spoon and pour into warmed, sterilised jars, filling to the top.
7.Wipe the rims clean and secure the lids.
8.Wipe the jars clean and allow to cool before storing in a cool cupboard.
Note
- Makes 3-4 jars – When preserving, wiping the jars clean while still hot is easier than when they’ve cooled. – This chutney is great with cheese and crackers or pair it with roasted pork.
