This is a super chutney, so easy to make and even people who say they don’t love tamarillos – love this chutney. Delicious smeared on Vogel’s toast with cheese, great added to a sauce or even cream fraiche to make a great sauce.
Even as a simple taste pointer on the plate with simply cooked meat or fish its yum!
Don’t be tempted to over cook it – the 2 hours is perfect and while it may not be as “thick” as you might envision the integrity of the tamarillo flavour (i.e. not over cooking) makes this recipe a real star.
900g brown sugar
475ml malt vinegar
1 Tbsp salt
450g apples, cored and chopped (do not skin)
450g onion, peeled and chopped
1 tsp smoked paprika
15g (half a packet) mixed spice
Pour boiling water over the fruit and leave for 5 mins.
Remove the skin and cut into pieces roughly. Place in a stockpot with all the other ingredients; bring up to a boil and simmer for 2 hours.
Store in clean jars with lids in the fridge.
I got my fruit from this source – superb results.