Tamarillo Chutney

"Tamarillo’s are a real treat, a luxurious fruit with a rich deep flavour. I love the way they can carry spice and lend themselves to sweet or savoury dishes. I imagine they are delicious to slow cook with meat.” Mai Kai Business Manager Lori Asquith is passionate about tamarillo's and more specifically tamarillo chutney. This NZ Herald recipe shared by Viva writer Angela Casley is the base recipe she uses if you want to give it a go...!

2 kgs Tamarillos, peeled and roughly chopped
4 Onions, chopped
4 Apples, chopped
6 cups Brown sugar
1 Tbsp Salt
2 cups Malt vinegar
½ tsp Cayenne pepper
1 Tbsp Mixed spice

Put tamarillos, onions, apples, salt, brown sugar, vinegar, cayenne and mixed spice into a large pot. Simmer for 2 hours, stirring occasionally to ensure it doesn't stick. Put chutney into sterilised jars and cover. Store until ready for use. It is best left for a couple of weeks before eating.