Digby Law's take on the kiwi classic, Tamarillo chutney, it's delicious with cold meats, on cheese toasties or in a Ploughman's lunch.
Digby Law’s take on the kiwi classic, Tamarillo chutney, delicious with cold meats, on cheese toasties or in a Ploughman’s lunch.
This recipe makes around 2 litres and the chutney colour may vary anywhere from a dark red to a dark brown colour.
600ml malt vinegar
1 Tbsp salt
1.5 tsp mustard powder
1 tsp mixed spice
1 kg brown sugar
Peel and chop the tamarillos, core and chop the apples and peel and finely chop the onions.
Combine all the ingredients in a large heavy-bottomed saucepan and simmer very gently, covered, for about two hours, stirring frequently.
Pour into hot clean jars and seal. Best left for a month or so before eating, but can be eaten right away if desired.
Photo credit: Food to Love who think that it matches beautifully with cheese, pickles, cold meats, and their walnut digestives.