Tamarillo Chutney

1. 1

   To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.

2. 2

   Roughly chop and put in a bowl.

3. 3

   Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.

4. 4

   Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.

5. 5

   Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.

No additional tips available.