If you’ve got them by the kilo, here’s how to get the most out of the finicky feijoa.
Ingredients
2 kgs | Feijoas, washed and dried (Main) |
3 | Onions, finely sliced |
350 g | Dates, chopped |
300 g | Brown sugar |
50 g | Honey |
1 piece | Ginger, 2cm, grated |
3 | Green chillies, small, finely chopped |
2 Tbsp | Mixed spice, see recipe below |
1 Tbsp | Curry powder |
2 tsp | Salt |
3 | Bay leaves |
3 | Kaffir lime leaves |
2 | Lemons, zested and juiced |
2 | Limes, zested and juiced |
2 cups | Malt vinegar |
½ cup | Rice wine vinegar |
1 cup | Water, boiling |
Ground spice mix
1 Tbsp | Cloves |
1 Tbsp | Allspice, berries |
1 Tbsp | Cardamom pods |
1 Tbsp | Mustard seeds |
1 Tbsp | Coriander seeds |
1 Tbsp | Cumin seeds |
3 | Star anise |
1 Tbsp | Peppercorns |
1 stick | Cinnamon |
Directions
- Make the ground spice mix by toasting all the spices in a pan until browned. Cool then finely grind the spices. Store in an airtight container.
- Top and tail the feijoas and cut them in half, then finely slice them with the skin on. Place in a large saucepan.
- Add the rest of the ingredients and gently simmer, stirring often for 2 hours until the chutney is thick.
- Taste as you go and season accordingly. Add more water if it gets thick too soon.
- Spoon into hot sterilised jars and seal.