This chutney is best kept for around 3 months to allow the Ginger to mellow.
3 large Onions
4 cups Sugar
4 1/2 cups Malt Vinegar
1 tablespoon Salt
250g fresh Ginger, finely chopped or minced
2 tablespoons cracked Black Pepper
2 tablespoons Mustard Seed
Wash Pepinos, peel and chop into small pieces. Discard
Finely chop onions and place with the pepinos in large saucepan.
Barely cover with water, bring to boil, simmer until just tender, then drain.
Add remaining ingredients and boil gently, uncovered, for 1 hour or until thick.
Pour into hot, clean jars and seal.
Pepino Fruit Sauce
250g pepinos, peeled and seeds discarded.
1/2 tin sweetened condensed milk.
Juice of 1 small lemon.
Cut the pepinos into chunks and puree in a blender
Add the milk and lemon juice, process until smooth.
Serve over kiwifruit, orange slices, yellow tamarillo or pineapple wedges.
1kg ripe Pepinos
4 cups Brown Sugar
3 cups Cider Vinegar
1 Tbsp Ground Cloves
1 Tbsp Ground Allspice
1 Tbsp Ground Cinnamon
1 Tsp Salt
1/2 Tsp Cayenne Pepper
Wash and coarsely chop the Pepinos.
Combine all the ingredients in a large saucepan, bring to the boil and cook gently for 1 hour, stirring often.
Puree the sauce in a blender in batches.
Mix sauce well before pouring into hot, clean bottles.