Tamarillo chutney

INSTRUCTIONS

• 1
  Prepare a bowl with 1 liter of hot water and a bowl with 1 liter of cold water. Gently score each tamarillo in a cross shape and place it into the bowl with hot water. After one minute, transfer it to the bowl with cold water. After another minute, the skin will peel off easily. Peel all the tamarillos and cut them into smaller pieces.
• 2
  Peel the apple and grate it on a coarse grater.
• 3
  Cut the onion into coarser pieces, and the garlic into slices. Pour a tablespoon of olive oil into a pot, heat it, and sauté the onion and garlic.
• 4
  Once the onion is soft, add the tamarillo, grated apple, finely chopped chili pepper, cane sugar, wine vinegar, a pinch of ground cinnamon, and a pinch of grated nutmeg.
• 5
  Cook over low heat for 10-15 minutes. The chutney will thicken during this time. Remove from heat and fill into hot sterilized jars and seal. If you are going to consume the chutney immediately, you can skip this step.