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
600ml malt vinegar
1 tablespoon salt
1 1/2 teaspoon Farro mustard powder
1 teaspoon Farro Allspice
1 Farro cinnamon stick
1kg Brown Sugar