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    Apple and Tamarillo Chutney

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    Apple and Tamarillo Chutney

    It's worth making a whole batch of this divine chutney so that you can pull a jar out for a picnic at the last minute. Tamarillos are similar to tomatoes but their blood red juice and edible black seeds are more concentrated and slightly tarter. The chutney goes beautifully with most cheeses, especially a ripe Pont l'Evêque. You could use tomatoes instead of tamarillos, but if you do, cook them for a little longer as they contain more water.

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes to 60 minutes
    • Total time: 1 hour 10 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Makes: 4 x 200g Jars


    • 500g tamarillos
    • 2 tart eating apples, such as Granny Smith's, peeled and chopped
    • 2 Spanish onions, chopped
    • 1 tsp ground ginger
    • 1 tsp mixed spice
    • 2 tsp mustard seeds
    • 2 red chillies, deseeded and chopped
    • 175g soft brown sugar
    • 200ml red wine vinegar


    1. Bring a saucepan of water to the boil and blanch the tamarillos for 1 minute. Lift out, peel off the skins and roughly chop.
    2. Transfer, along with the remaining ingredients, to a large, non-reactive saucepan and bring to a boil. Reduce the heat and simmer gently for 45 minutes to 1 hour, stirring occasionally, until the mixture has thickened. Allow to cool slightly and spoon into sterilised and well dried jam jars. Seal while still warm.

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