Joan Spiller, a kiwi of course, has a blog One out of the box! that she calls her e-scrapbook. Hidden among many delicious gems is this recipe for feijoa chutney. The italicised parts of the recipe are her handy hints on how to get it just right!
FEIJOA CHUTNEY
Ingredients
- 4 cups of raw feijoa pulp – (cut in half and scooped out)
- 4 cups of raw sliced onions (your preference of long ways or diced or half and half)
- 4 granny smith apples
- 1 whole feijoa – finely sliced (skin on, just top and tail it)
- 2 pickled onions – sliced finely
- 2 cups malt vinegar
- 1¼ cups brown sugar
- 1½ cups white sugar
- 2 cups sultanas
- 2 tablespoons pickling spices (in a muslin bag)
- salt, pepper (good grind of each)
- 1 inch long piece of raw ginger – very finely chopped
- 6 cloves garlic – finely chopped
- 1 teaspoon chilli powder
- 1 teaspoon ginger powder
- ½ cup balsamic vinegar
Method
- Heat malt vinegar, add sugars and bring to the boil.
- Add both pickled and raw onions to this mixture and cook for 30 mins. Stirring occasionally.
- Remove from heat and add balsamic vinegar.
- Stir in spices and sultanas and mix well.
- In another pot, slowly heat the feijoa and apple mix with ½ cup sugar and ½ cup vinegar. (Lid on but tilted to one side).
- When it’s hot (bubbling) add the onion, sugar, spice and vinegar mix.
- Cook for a good 60 minutes minimum. (If you prefer it to be dark brown, cook it down for over 2 hours.)
- Bottle when hot into hot sterilised jars.
FEIJOA FEIJOA 