For those with a seasonal glut of feijoas, preserving is definitely the best way to use them up. There are lots of delicious preserves you can make with feijoas, from cordials to jam and compotes, to even pickling them but this feijoa and lemon chutney is my favourite. The tartness of both ingredients make it a sharp, not too sweet, alternative to have with a selection of cheeses. And it makes a perfect gift for those feijoa fiends in your life.
Ingredients
| 1 ½ kgs | Feijoas (Main) |
| 500 g | Onions |
| 2 | Lemons, thin-skinned and unwaxed |
| 600 ml | Cider vinegar |
| 1 kg | Light brown sugar |
| 1 tsp | Salt |
Spice bag
| 1 | Bird's eye chilli, chopped |
| 1 piece | Ginger, 1cm |
| 1 tsp | Peppercorns |
| 3 | Cardamom pods |
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Directions
- Wash and rinse 6-8, 250ml jars with matching lids and place into a low temperature oven of about 100-120C for at least 20 minutes.
- Peel the feijoas with a potato peeler and cut into 1cm cubes. Peel and dice onions and place both ingredients into a large heavy based pan.
- Wash the lemons, top and tail then cut in half and slice fine semi-circles as you would when making a marmalade.
- Cut these semi circles in half once again so you have quartered slices, place in the pan with the feijoas and onions, then add the vinegar, sugar and salt.
- Make up your spice bag using muslin and string, throw in with the rest of the ingredients and cook on a moderate to high heat, stirring while bringing it to a boil.
- Lower the heat slightly to a constant bubbling simmer, stirring frequently so it doesn't stick to the bottom, for around 30-40 minutes.
- Allow the chutney to reduce and thicken until a trail is left on the bottom of the pot with your wooden spoon. When the desired sticky consistency is reached, ladle into your warm, dry sterilised jars and seal.
- Cool, label, date and store for up to 12 months. Once opened keep in the fridge and eat within 3-4 months.
