Kath's tamarillo chutney
Rich in colour, Tamarillo chutney is perfect on bread with cheese and ham.
- Bring a large saucepan of water to the boil. Plunge tamarillos into the water for 3 minutes. Drain, then peel off skin and remove stems.
- Chop tamarillos into rough chunks and place in a large saucepan along with the rest of the ingredients.
- Bring to the boil and allow the mixture to simmer gently for 2 to 2 1/2 hours until thick.
- Pour into hot, sterilised jars and seal.