A while back I posted a recipe for roasted feijoa chutney that Alexa Johnston had adapted from Peter Gordon’s original recipe.

Well, here is the original recipe. If you can’t get a sprig of manuka then consider substituting rosemary.



  • 3 kg peeled feijoas, roughly chopped
  • 1 kg peeled red onions, finely sliced
  • 8 large green chilies,stems removed, cut into fine strips
  • 2 kg caster sugar
  • 2 large dessert spoons sea salt
  • 330mls cider vinegar
  • 5 large sweet lemons -the juice and the zest cut into fine strips
  • 1 10cm piece of manuka branch, with leaves, washed
  • 1 cinnamon quill, broken up roughly
  • 6 green cardamon, crushed
  • 6 black cardamon
  • 1 dessertspoon dried chili flakes


  1. Mix the first 7 ingredients together and leave in a covered bowl overnight.
  2. Next day add remaining ingredients and mix well, then place in a non corrosive roasting dish and place in an oven, preheated to 180ºC (Med)
  3. It will take between 2-3 hours to cook, at which point you will need to have stirred it from time to time.
  4. It is cooked when the liquid has mostly evaporated and the onions and fruit have begun to caramelise slightly.
  5. Taste for seasoning, then spoon into very hot sterilised jars and seal.