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I’m intrigued by the inclusion of the kaffir lime leaves and good old fashioned curry powder. The recipe comes from the archives of the New Zealand Herald website, a great showcase for the unique flavours of Aotearoa and a treasure trove for many wonderful feijoa recipes.



  • 1.5kg feijoas, peeled and chopped
  • 1kg onions, peeled and finely diced
  • ½ cup crystallised ginger, diced
  • 2 cups currants
  • 2 cups brown sugar
  • 1 teaspoon mixed spice
  • 3 kaffir lime leaves, julienned
  • 3 teaspoons curry powder
  • 1 litre cider vinegar


  1. In a large pan combine all ingredients, stir to the boil.
  2. On the lowest heat, simmer until thick.
  3. Pour into sterilised jars and seal once cool.