Make a small shallow cross, with a sharp knife, at the pointed end of each Tamarillo. Drop them in a pot of boiling water and turn the heat off. Cover the pot and let them sit in the water for 5 minutes. Take them out and let them cool. You will be able to easily peel the Tamarillos. Peel and roughly chop them and put them into a thick bottomed pot.

Peel, core and dice the apple and add to the tamarillo in the pot. Grate the onion and add this to the pot as well.

Now also add the brown sugar, vinegar, salt, red chilli powder, raisins and the allspice. Mix and bring to a boil. Turn down the heat and allow the mixture to cook. Stir occasionally to make sure the chutney doesn’t catch at the bottom of the pot. Let it thicken to desired consistency.

Take it off the heat and let it cool completely. Transfer to sterilized and airtight glass jars. The flavor will improve if left for a couple of days before using. I would suggest refrigerating the chutney once you open the jars.