Feijoa Chutney

Got more feijoas than you can shake a stick at? Here's a tasty way to use up a fair few of them.

Sharon McNabbEntrepreneur
  • prepare
  • cook
  • 20 servings
  • Easy
Feijoa Jam
Photo credit:Love Food Hate Waste

My feijoa chutney recipe is developed for a more savoury than sweet palate. Feel free to tinker with it for your own personal preference.

Ingredients

  • 1 kg feijoa pulp, no skins, smashed in a blender or food processor
  • 500g onions, likewise blitzed
  • 300g diced dates, without stones
  • 1 litre malt vinegar
  • 250g raisins (A handy tip - most food processors struggle to blend raisins so add a little of the vinegar to help produce a mushy raisin mix)
  • 1 Tbsp curry powder (I use mild)
  • 1 Tbsp ground ginger
  • 300g brown sugar
  • 1/4 tsp salt
  • 1/4 tsp cayenne

Instructions

  1. Bring all the ingredients to boil and stir regularly. (The raisins and dates naturally thicken this chutney, but please be careful.)
  2. When your chutney reaches boiling point if you don't stir regularly it will "spit" boiling chutney into your face or on your hands and all over your kitchen. So this is not a chutney to walk away from!
  3. Once at boiling temperature and is thick in consistency pour into sterilised jars.
  4. This is a lovely chutney to have with a cheese platter, on sandwiches with ham or marinating meats and if you are creating a curry this is a yummy condiment.
  5. If you don't have access to feijoas I have made this with apples (yum!) and I am sure pears could work equally well.

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