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.
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