Feijoa Chutney


brown feijoa chutney heaped on a stack of crackers with whole feijoas in the back
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. This is one of the best fejoa recipes in our opinion.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetiser, Breakfast, Snack
Cuisine New Zealand
Servings 4 jars


  • 1.25 kg feijoa pulp
  • 500 g onions chopped
  • 600 ml vinegar
  • 1 kg brown sugar
  • 1 ½ tbsp mixed spice 15g
  • 600 g apples peeled and sliced
  • 1 tbsp salt
  • ½ tsp cayenne pepper


  • Put all together in a large saucepan, bring to the boil and boil for one hour.
  • Pour into sterilized jars, seal and store in your pantry.
  • Delicious served with a beautiful cheese platter.


Spread it on crackers with cheese, make sandwiches delicious, use a little as sauce. You can use frozen feijoas to make chutney later.
Keyword dairy free, gluten free, vegan, vegetarian
Tried this recipe?Let us know how it was!

This chutney is the perfect condiment to serve with a beautiful cheese and charcuterie platter.


  1. Diane on 12/04/2023 at 9:32 pm

    By using cayenne pepper isdoes it make it red and is it a nice receipe does any one know

    • Rani on 03/05/2023 at 9:59 am

      Hi Diane,

      It’s only a small amount so won’t change the colour too much.

    • Kristy on 15/05/2023 at 11:53 am

      5 stars
      Hiya Dianne, I made this recipe last year for the first time, never made chutney or jam or anything like that before.
      I’m making more today as it was so popular last year with family and freinds, even those that don’t like Feijoas!
      Needless to say my family if ever offered Feijoas now collect them waiting for me to turn into Chutney! Haha…..

  2. Mary on 15/06/2022 at 6:47 pm

    5 stars
    Have not made Fuji’s chutney since I left NZ but a bumper Aussie crop this year so chutney it is this is a lovely one I added some chili and ginger to it yum!

  3. Jules on 09/06/2022 at 9:50 am

    I made this chutney twice as my family love it so much. They want more, my question is ‘Can I use the frozen feijoa pulp I have frozen

    • Rani on 15/06/2022 at 5:20 pm

      Hi Jules,

      Yes you can!
      Let the pulp defrost before you proceed with the recipe.

      Thank you 🙂

    • Mary on 15/06/2022 at 6:48 pm

      Don’t see why not it may just add to the liquid slightly

  4. Kristy Inwood on 20/05/2022 at 2:39 pm

    5 stars
    My very first go making a chutney using this recipe, actually it was my first go at putting anything in a jar!
    This was soooo tasty, those I gave jars to loved it also!
    Will definitely be making it again!

    • Suzie McDonald on 24/05/2022 at 11:30 am

      Tasted it on the weekend Kristy it was delicious going to make some this afternoon!!

      • Kristy on 15/05/2023 at 11:56 am

        5 stars
        Haha just read your comment Suz, I’m making more today, my family now collects Feijoas!!! Lucky me….

  5. Sue Beardslee on 11/04/2022 at 1:05 pm

    4 stars
    Kiwi are birds. The fruit is kiwifruit.

    • Krissy on 12/05/2022 at 1:11 pm

      …or New Zealander lol

      • Rhonda on 29/03/2023 at 8:51 am

        Malt vinegar?white vinegar?

  6. Isabella Stasi Castriota Scanderbeg on 03/12/2021 at 8:51 am

    5 stars
    Fantastic recipe!

    We are the first growers of feijoa sellowiana in the South-East of Italy – http://www.nocipecan.it – at Villa Sirgole 1897

    My father started in the 1970’s. Now everybody appreciates our feijoas, pecan nuts and kiwis. Chutneys are still little known and we are promoting them.

    Kind regards, from Isabella and Marcella

    Cooking a feijoa chutney at this time!

    • Suse on 03/05/2022 at 12:30 pm

      5 stars
      I loved hearing you are using Fejoia

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