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Tamarillo Chutney

Serves Makes 2.5 litres (or 10 cups) chutney
Tamarillo Chutney

1.5kg firm tamarillos
750g green apples, peeled and chopped
450g onions, peeled and sliced
600ml white vinegar
1kg brown sugar
300g raisins
170g preserved ginger, roughly chopped
1 tablespoon salt
2 tablespoons coriander seeds
1 tablespoon black peppercorns
3 star anise
1/2 teaspoon cayenne pepper
1 teaspoon mixed spice

[US Measurements | Metric ]
1 Peel tamarillos by plunging them into a saucepan of gently boiling water, count to 20, then transfer them to a bowl of cold water with a slotted spoon. As soon as they are cool enough to handle, try peeling them; if they're not that easy to peel, return them to the pan of water for a few more seconds, then try peeling them again. Chop tamarillos coarsely and put them in a large saucepan with the apples and onions. Mix in remaining ingredients and bring to the boil, stirring occasionally.

2 Simmer, uncovered, for about 1 1/2 hours, or until thick and syrupy. Towards the end of cooking, stir chutney often to prevent it catching on the base of the pan.

3 Ladle chutney into hot sterilized jars, seal with lids and leave until cool. Wipe jars clean, apply labels (put the date so you remember when the chutney was made!) and store refrigerated for up to 6 months.

Photo Credit: Aaron McLean

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