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Feijoa Chutney
The cooking time for this chutney will vary depending on the juiciness of your feijoas and the size of your pot. If you double the recipe it take even longer to reduce to a delicious spicy pulp.
Prep Time
30 mins
Cook Time
3 hours mins
Serves
Makes 8-10 small jars
Sauces & Preserves
Dairy Free
Vegan
Kiwi
$
Picnic
Ingredients
1.5 kg feijoas, peeled and chopped
500 g apples, peeled and chopped
500 g onions, finely sliced
750 ml malt vinegar
750 g soft brown sugar
1 tbsp salt
1 tbsp ground ginger
2 tbsp ground allspice
1 tbsp crushed garlic
1 lemon, finely grated zest of
1/2 tsp mace
1/2 tsp cayenne pepper
1/2 tsp ground cloves
Method
STEP 1
Place all ingredients in large pot and bring to a boil.
Reduce heat and simmer, stirring occasionally towards the end, until mixture is thick and brown (up to 3 hours).
Bottle into sterile jars while warm.
Keeps for months.
Refrigerate once open.
TIP
Note Some feijoa varieties are much sweeter and juicier than others, so your chutney may vary from one batch to the next. We have reduced the vinegar in this recipe from 1 litre to 750ml, but you may wish to try it after it has cooked for an hour and adjust the flavour balance to suit your taste. The cooking time will vary depending on the juiciness of your feijoas and the size of your pot. If you are making a double batch it will take even longer to reduce.
