Feijoa Chutney 

We have a very prolific feijoa tree ! I trimmed it back quite harshly this year in the hope it might not fruit quite so much, but alas we have buckets full again. After having a tomato glut and making chutney, relish and sauce I was reluctant to make more chutney and add to an already full pantry, in the end I succumbed and we have more chutney. I do like feijoa chutney so it was really no chore to whip a batch up.

The freezer is now full of frozen feijoas, cut into slices and cubes ready for  cakes,muffins and crumbles to brighten the cold dark winter days. Might even try wine making one of these days.

Feijoa Chutney

  • 2 1/2 cups peeled and chopped feijoas
  • 1 cup cider vinegar
  • 2 cups white vinegar
  • 1 cup water
  • 1 large apple peeled and chopped
  • 3 onions chopped
  • 1 cup raisins
  • 1/2 cup dates chopped
  • 1 heaped tablespoon ground ginger
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups brown sugar

Put all into a large pot and stir over a medium heat until sugar is dissolved. Cook for about 1 1/2 hours until thickened. Pour into hot sterilised jars. Serve with cold meats and cheeses. Makes about 4 jars. 

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