Tamarillo Chutney Indian Style Recipe

By Jan Bilton

100g peeled root ginger, chopped

10 cloves garlic, chopped

1 1/4 cups cider vinegar

1/2 cup canola oil

1 onion, diced

1 tablespoon each: ground turmeric, chilli powder

2 tablespoon ground cumin

1 teaspoon each: salt, mustard powder

700g red tamarillos, peeled and diced

2 apples, peeled and diced

1 1/2 cups lightly packed brown sugar

1/2 cup chopped pitted dates

Put ginger, garlic and 1/2 cup of the cider vinegar into a processor or blender and mix until smooth.

Heat oil in a large saucepan.

Add onion, turmeric, chilli powder and ground cumin and fry until fragrant.

Add the ginger and garlic paste, the remaining vinegar, tamarillos, sugar, apples, salt, mustard and dates.

Cook over low heat, stirring occasionally, until thickened, about 35 minutes.

Pour into sterilised jars, filling to the top.

Wipe the rims.

Seal when cold.

A thin layer of oil can be poured on top to help keep the contents airtight before sealing.

Makes about 5 cups