Tamarillo is native to many South American countries. It grows abundantly in New Zealand (however it is frost tender) and obviously in Melbourne Australia as my work colleagues have proved.
1 kg brown sugar
1 teaspoon mixed spice
1 dessert spoon salt
large pinch of cayenne pepper
600 ml malt vinegar
24 tamarillos - skinned
600g granny smith apples
600g brown onions
What to do.....
- To skin the tamarillo -place fruit in a large bowl and pour boiling water over them, wait for a few minutes, then start peeling. Bit of a messy job, but not too bad.
- Finely chop the tamarillos, apples and onions
- Put ALL ingredients into a large preserving pot and mix everything together thoroughly
- Bring to the boil then cook on a low-med heat as this will burn easily
- Cook slowly for 3-4 hours stirring frequently or until the thick mixture does not seep through the slots of the spoon
- This mixture will begin as red but changes to a brown colour during cooking.
Seal with a screw top lid and turn upside down to seal and cool.
This chutney should be stored for a least a month to mature, but you can eat it straight away.
Delicious with cold meat, we love it with cheese.
Entering this into Simple and In Season for June