Tamarillo Chutney

[nverland]

Tamarillo Chutney
READY IN: 1hr YIELD: 3 cups chutney

INGREDIENTS

US

750 g tamarillos (approximately 12)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chili, seeds removed, finely chopped
1 1⁄2 cups caster sugar
1 cup white wine vinegar
3⁄4 cup raisins
1 teaspoon allspice
1⁄2 teaspoon cinnamon

INGREDIENTS

Metric

750 g tamarillos (approximately 12)
14.79 ml olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chili, seeds removed, finely chopped
354.88 ml caster sugar
236.59 ml white wine vinegar
177.44 ml raisins
4.92 ml allspice
2.46 ml cinnamon

DIRECTIONS

To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
Roughly chop and put in a bowl.
Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.