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Apple and Tamarillo Chutney
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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.
Makes: 4 x 200g Jars
Typical values per serving:
Per 50g serving
This recipe was first published in May 2006.