Just can it
Aug 19, 2003 12:54 PDT
Here is another somewhat long Tamarillo chutney recipe. Where do you
live now that you moved from Adelaide?
1 pound apples, peeled and cored
1 cup golden raisins (sultanas)
3 cups malt vinegar
1 tsp. sea salt
1/2 tsp. cloves
1 tsp. mustard seeds
1 tsp, ground ginger
1 tsp. cayenne pepper
2 cloves garlic, chopped
4 1/2 cups brown sugar
Peel and chop the tamarillos. onions and apples. Place all ingredients
in a large nonreactive saucepan over medium heat. Bring to boil, simmer
for 1 1/2 to 2 hours, until chutney thickens, stirring occasionally.
Ladle into sterilized jars, allow to cool*, then seal the jars.**
*I have concerns doing this before sealing
**There were no HWB directions given.