Sauces & basics
Feijoa chutney (feijoa chutney)
A sweet and sour chutney made with feijoas, small green fruits from New Zealand with a flavour somewhere between pear, pineapple and guava. It goes with cold meats, cheeses and sandwiches, and is made at the end of the southern summer to store for the year.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Wash the feijoas, cut them in half and scoop out the flesh with a spoon, leaving out the hard core, then roughly mash it.
- Finely chop the onions and garlic, then peel and dice the apple into small cubes.
- In a large heavy-based pan, fry the onions in a little oil for 5 minutes, until translucent.
- Add the feijoas, apple, garlic, ginger, mustard seeds, cinnamon, pepper and a pinch of salt, then add the vinegar and sugar.
- Simmer gently for about 50 minutes, stirring from time to time, until thick enough that it no longer runs off the spoon.
- Remove the cinnamon, pour the still-hot chutney into sterilised jars and seal them immediately.
Variations and tips
Fruity version. Add raisins at the start of cooking for a softer, juicier chutney.
Using what's available here. Replace the feijoas with firm pears and add a little lemon juice to restore the acidity.
More ideas
Tamarillo chutney (tamarillo chutney)1 h 10 · 4 serv. · budget-friendlyFeijoa jam (feijoa jam)55 min · 4 serv. · budget-friendlyFeijoa jelly45 min · 6 serv. · budget-friendlyAfghan biscuit32 min · 12 serv.Colonial goose2 h 20 · 6 serv.Maori bread (rewena bread)1 h 15 · 8 serv. · budget-friendlyChocolate fish30 min · 4 serv.Vanilla slice1 h 15 · 6 serv. · budget-friendly
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
Original Ecomely recipe.