Back to recipes
Tamarillo chutney with balsamic vinegar and ginger
This recipe makes approximately x3 500ml jars.
WIth the point of a paring knife, score the end of each tamarillo then place in a bowl and cover with boiling water. Leave for 15 minutes then carefully peel.
Roughly chop up the fruit and put in a preserving pan with all the other ingredients. Stir, bring to the boil and boil steadily while stirring frequently until the chutney is thick and jam-like, approximately 1 hour. Pour into sterilised jars and seal.
|