Indian spiced tamarillo chutney
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|2||Granny smith apples|
|1 piece||Ginger, 3cm|
|1 tbsp||Yellow mustard seeds|
|2 tsp||Cumin seeds|
|2 tsp||Coriander seeds|
|1 tbsp||Fenugreek, dried leaves|
|2 tsp||Chilli powder|
|1 cup||Cider vinegar|
- Halve the tamarillos and scoop the flesh into a bowl. Finely dice the onions and add. Core and dice the apples, then add.
- 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.
- 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.