3 tablespoons olive oil
2 teaspoons cumin seeds
2 teaspoons ground cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon mustard seeds
1/2 teaspoon dried chilli flakes, optional
1 onion, diced
8 cloves garlic, minced
2 apples, peeled and chopped
4cm chunk of fresh ginger, peeled and minced
1 3/4 cups brown sugar
1 cup white vinegar
2 tablespoons chia seeds
Cut the stalk oﬀ each tamarillo.
Slice a cross in the tip of fruit and submerge in a bowl of boiling water for 10 minutes. This will make it easier to peel the skins.
Fry spices in oil over a medium heat. Once aromatic, add the onions, garlic and ginger and fry until softened.
Peel skins oﬀ tamarillos and roughly chop. Place in a heavy-based casserole dish along with all other ingredients.
Cook on a low-medium heat for 1 hour or until thickened. Cool before transferring to sterilised preserving jars.
Wait two weeks before consuming.