Tamarillo Chutney

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Recipe Image


  • 2kg Tamarillos peeled and quartered
  • 1kg onions peeled and chopped
  • 1kg apples, peeled, cored and sliced
  • 1kg soft brown sugar
  • 1kg white sugar
  • 1.5 teaspoons each salt and white pepper
  • 50g pickling spice wrapped in gauze
  • 25g allspice
  • 1.2 litres white wine vinegar


all ingredients in a large pot, bring to the boil and simmer, uncovered
for 2 hours until the mixture is thick. Cool, remove spice bag and put into
sterilised jars and seal.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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