"This is a super chutney, so easy to make and even people who say they don’t love tamarillos – love this chutney. Delicious smeared on Vogel’s toast with cheese, great added to a sauce or even cream fraiche to make a great sauce.
Even as a simple taste pointer on the plate with simply cooked meat or fish its yum!
Don’t be tempted to over cook it – the 2 hours is perfect and while it may not be as “thick” as you might envision the integrity of the tamarillo flavour (i.e. not over cooking) makes this recipe a real star."
900g brown sugar
475ml malt vinegar
1 Tbsp salt
450g apples, cored and chopped (do not skin)
450g onion, peeled and chopped
1 tsp smoked paprika
15g (half a packet) mixed spice
Toss vegetables in olive oil and season lightly with salt and pepper.
Spray sausage grill with oil and place vegetables inside. Place over hot grill.
When the vegetables are cooked open grill up and tip the cooked vegetables onto a large white platter.
Drizzle with salad dressing and fresh herbs, scatter the toasted cashews over the vegetables and finally crumble the blue cheese over the cooked vegetables.
Sprinkle with fresh thyme.
I got my fruit from this source – superb results.