Tamarillo and Pear Chutney
I estimated I used about
1 and 1/2 cups of raw sugar
4 brown onions, finely chopped
4 pears, peeled and diced - you can substitute apples of course.
1 cup sultanas
1/2 cup apple cider vinegar - you can use malt vinegar
1 tsp cinnamon
1/2 tsp cardamon
1.Remove stalks and trim tamarillos.
2.Place in a big pot and cover with boiling water (makes peeling easier).
3.When the water has cooled sufficiently, drain off the water, peel and discard the skins.
4.Process the tamarillos - I used my stick blender, they don't need to be a puree.
I did not remove the seeds.
5.Place the tamarillos into your preserving pan with the remaining ingredients.
6.Bring to the boil, turn down and simmer for approximately 80 minutes.
Keep a close watch, stir frequently to prevent the chutney burning on the bottom of the pan.
7.Pour into sterilised jars and seal.
It makes a sweet, tangy chutney, we enjoyed a dollop with the leek and vegetable pie we had for dinner last evening. It will make a great accompaniment to chicken and cold meats. No doubt it will come out to go on the sourdough bread with slices of cheese. I'm storing the jars in the fridge and let's wait and see how long these jars last! It is not worth the expense of buying the tiny jars of chutney from the supermarket, they only last about 2 days at this house. Homemade is always best and I have to say I've never seen tamarillo and pear chutney on the supermarket shelves, you might find it at a deli or a farmer's market but if you can't, you might just have to grow your own!