This recipe for feijoa chutney is from The Food Forest, a South Australian permaculture farm which grows organic produce. They have a page on their website dedicated to feijoas, which includes a few recipes. Their site credits the recipe as originally coming from A New Zealand Country Harvest Cookbook by Gilian Painter.



  • 1.5 kg feijoas
  • 1 kg onions
  • 1/2 cup crystallised ginger
  • 2 cups sultanans
  • 2 cups brown sugar
  • 1 teaspoon ground cloves
  • 3 teaspoons curry powder
  • 2 tablespoons salt
  • 1 litre malt vinegar

1. Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer until thick, then pour into jars. Seal when cold.