In Autumn and early Winter, we go bananas for feijoas in NZ. They’re so aromatic and they make the most beautiful feijoa chutney which you can use in so many ways. Spread it on crackers with cheese, make sandwiches delicious, use a little as sauce. You can even freeze feijoas to make chutney later.

For Feijoa Chutney You Need:

1.25kg feijoa pulp
500g onions, chopped
600ml vinegar
1kg brown sugar
1/2 packet mixed spice (15g)
625g apples, peeled and sliced
1 tbsp salt
1 small 1/2tsp cayenne pepper

Method

Put all together in a large saucepan, bring to the boil and boil for one hour and pour into sterilized jars. Seal.

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