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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

Gluten Free

Dairy Free

Vegan

Sauces & Preserves

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.

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