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Makes:
6 medium jars
Guy Coombes
Our family has been making this tamarillo chutney recipe for three generations. It is so popular that Mum triples the recipe and then hides the extra jars as she knows the chutney will be devoured all too easily with cheese and crackers, or in a cold roast beef sandwich. I have it written on a scrap of paper that was inserted into my first recipe book. It is hot property, so I have decided it is time to share it around. I really recommend you give this a try. It is best left for a couple of weeks before eating. This tamarillo chutney recipe makes the best condiment for cheese and crackers.
Ingredients
| 2 kgs | Tamarillos, peeled and roughly chopped (Main) |
| 4 | Onions, chopped |
| 4 | Apples, chopped |
| 6 cups | Brown sugar |
| 1 Tbsp | Salt |
| 2 cups | Malt vinegar |
| ½ tsp | Cayenne pepper |
| 1 Tbsp | Mixed spice |
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Directions
- Put tamarillos, onions, apples, salt, brown sugar, vinegar, cayenne and mixed spice into a large pot. Simmer for 2 hours, stirring occasionally to ensure it doesn't stick.
- Put chutney into sterilised jars and cover. Store until ready for use.
See more of Angela Casley's tamarillo recipes here
- Almond and tamarillo cake
- Macaroon and pecan topped tamarillos
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