| previous | next |
Title: Tamarillo Chutney
Categories: Chutney Condiment
Yield: 1 Servings
2kg tamarillos 6 large green apples, peeled, cored and diced 500g brown onions, peeled and chopped 3 cups malt vinegar 1 cup white sugar 1 kg brown sugar 1 cup sultanas 1 teaspoon ground allspice 1 teaspoon ground cinnamon 2 tablespoons white mustard seeds
Make a cut in the tamarillo skins at the base, then drop them into boiling water and let them stand for 2 minutes. Transfer to a bowl of cold water, then peel off and discard the skins. Chop the tamarillo flesh and place in a large, non-corrosive saucepan with the remaining ingredients. Heat, stirring until the sugar dissolves, then bring to the boil and simmer, uncovered, for two hours. Don't let the mixture thicken too much as the chutney will become thick when it cools. Test to see if the chutney is the right consistency by pouring a little onto a saucer. Transfer the chutney to hot, sterilised jars and seal when cool. Barbara Hindle, Hindle with Care, Coburg, Vic From: Sherree Johansson Date: 09-11-94
From: Jr Byers Date: 12-21-97 (20:46) The Once And Future Legend (1) Cooking
| previous | next |