feijoa chutney

I’ve been hunting for this one for awhile and I finally found it. Digby Law is a celebrated Kiwi chef and he has a beautiful little preserving book titled Digby Law’s Pickle and Chutney Cookbook. Containing 300 recipes for traditional chutneys, relishes, pickles, sauces etc, it contains this popular recipe for a sweet fruit chutney featuring feijoa.

FEIJOA CHUTNEY

Makes 3 litres

Ingredients

• 1kg feijoas
• 500g onions
• 300g raisins
• 500g pitted dates
• 500g brown sugar
• 1 tablespoon ground ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 4 teaspoons salt
• 4 cups malt vinegar

Method

1. Wipe feijoas, trim ends and finely slice by hand.
2. Finely chop onions. Coarsely chop raisins and dates.
3. Combine in a large saucepan, bring to the boil, and cook gently for 1½ – 2 hours until the chutney is thick. Make sure it doesn’t catch on the bottom of the saucepan.
4. Spoon into hot clean jars, and seal.

Digby Law’s Pickle & Chutney Cookbook is a New Zealand classic used and respected by home cooks and professionals alike. This indispensable reference contains 300 easy-to-make recipes for chutneys, relishes, sauces, oils, pickles, jellies, vinegars and mustards. Discover traditional preserves from Europe and North America, exotic specialties from Asia and Latin America, and enjoy familiar New Zealand favourites. This classic deserves a place in every New Zealand kitchen.

Hachette New Zealand Ltd, 2006, pb, 216pp, AU$24.99