Tamarillo Chutney

Prep:

15 minutes

Cook:

2 hours

Serves:

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

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