Feijoa Chutney
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.
Ingredients
- 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
Instructions
- 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.
Notes
Spread it on crackers with cheese, make sandwiches delicious, use a little as sauce. You can use frozen feijoas to make chutney later.
Tried this recipe?Let us know how it was!
This chutney is the perfect condiment to serve with a beautiful cheese and charcuterie platter.
Do you leave the skins on the feijoas or scoop out and use only the vkexh
Hi Lesley, this is up to you. Using the flesh only will result in a smoother jammy-like consistency but if you prefer a chunky chutney (and slightly more tart), you can use the skins too.
what type of vinegar is best to use?? thnks
What kind of vinegar please? White, malt or other?
White wine or apple cider vinegar would work well here.
By using cayenne pepper isdoes it make it red and is it a nice receipe does any one know
Hi Diane,
It’s only a small amount so won’t change the colour too much.
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…..
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!
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
Hi Jules,
Yes you can!
Let the pulp defrost before you proceed with the recipe.
Thank you 🙂
Don’t see why not it may just add to the liquid slightly
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!
AAA+++
Tasted it on the weekend Kristy it was delicious going to make some this afternoon!!
Haha just read your comment Suz, I’m making more today, my family now collects Feijoas!!! Lucky me….
Kiwi are birds. The fruit is kiwifruit.
…or New Zealander lol
Malt vinegar?white vinegar?
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!
I loved hearing you are using Fejoia