Amanda Laird: Indian spiced tamarillo chutney

Indian spiced tamarillo chutney. Photo / Babiche Martens

Makes 1 kg

1 kg tamarillos
2 onions
2 Granny Smith apples
Tbs oil
1 x 3 cm piece of ginger
1 Tbs yellow mustard seeds
2 Tsp cumin seed
2 Tsp coriander seed
1 Tbs dried fenugreek leaves [ kasoori methi, available from Indian spice stores]
2 tsp chilli powder
1 cup sugar
1 cup cider vinegar

1 Halve the tamarillos and scoop the flesh into a bowl. Finely dice the onions and add. Core and dice the apples, then add.

2 In a large saucepan or preserving pan, add the oil and heat. Peel and finely chop or grate the ginger. Add to the oil with the mustard seeds and stir.

The seeds will begin to pop, then turn down the heat and add the cumin, coriander, fenugreek and chilli. Stir well then add the sugar, vinegar and the previously prepared tamarillos, onions and apples.

3 Stir all the ingredients together, bring to a boil stirring regularly and cook for 1 hour or until thick and pulpy. Spoon into hot, sterilised jars and seal. This chutney will keep for at least 6 months.