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

600ml malt vinegar

1 tablespoon salt

1 1/2 teaspoon Farro mustard powder

1 teaspoon Farro Allspice

1 Farro cinnamon stick

1kg Brown Sugar