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TAMARILLO CHUTNEY

TAMARILLO CHUTNEY
Prep: 15 minutes
Cook Time: 2 hours

Method

Combine all the ingredients in saucepan, cover and simmer very gently for about 2 hours, stirring often.

Fill hot sterilised jars with the hot chutney and place lid on immediately to form seal

Store in a cool place for 4-6 weeks to mature or keep in the fridge and use over a two-week period.

Ingredients

24 tamarillos peeled and chopped

3 apples peeled and chopped

2 onions finely chopped

600 millilitres malt vinegar

1 tablespoon Salt

1 1/2 teaspoon mustard powder

1 teaspoon allspice

1 cinnamon stick

1 kilogram Brown Sugar

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