Feijoa chutney
This feijoa chutney is a fantastic way of using up loads of feijoas and keeping them for a long time. A great savory option that pairs wonderfully with cheese.
Ingredients
Instructions
Cut the flowers from the top of the feijoas and dice into bit sized pieces.
Peel and dice the apples. Peel and dice the onions.
Zest and juice the lemon. Deseed and finely chop the chilies.
Add the dices feijoas, apples, onions, brown sugar, vinegar, lemon juice and zest, chilli, spices and water to a large pot.
Stir well an heat on medium until mix starts to boil. Cover and simmer or low for three to four hours. In the last hour remove the lid and stir stir stir, or until the chutney has turned a rich brown color and has thickened up nicely.
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Continue Reading at Aussiehomecook →Chef's Notes
NotesThe flavor of this chutney will develop in the jar over time. Some say chutney doesn't reach is full flavor potential for several weeks!
To store this chutney properly you will need to put into to clean, sterilized jars. For an easy way to do this see my post on how to sterilize jars in the oven.
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Reviews from the Original Source
I think some salt should also go in the chutney. I tried it without the salt.
Hi Ellie, yay, that's music to my ears, I'm so glad you loved it! This is my favorite way to preserve feijoas, we have several jars at the moment I'm trying not to eat all at once :D
Did you make this recipe?
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