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Here’s another great recipe from the New Zealand Listener. It’s described as “a savoury, aromatic chutney to serve with cheddar or cold meats”. Definitely on my ever-increasing list of new recipes to try next feijoa season.

FEIJOA & GINGER CHUTNEY

Makes 3-4 medium jars

Ingredients

  • 2 large cups feijoas, peeled and chopped
  • 2 apples, peeled and sliced
  • 1 large onion, finely sliced
  • ½ cup seedless raisins
  • 500ml cider vinegar
  • 1 cup water
  • 1 cup soft brown sugar
  • ½ cup white sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 50g crystallised ginger, sliced

Method

A savoury, aromatic chutney to serve with cheddar or cold meats.

  1. Put the prepared feijoas, apples, onion and raisins with the vinegar and water in a large preserving pan.
  2. Bring to a gentle boil, then simmer for 10 minutes. Add the sugar, spices and salt, stirring well as the sugar dissolves.
  3. Reduce the heat and simmer for about 30 minutes until the chutney is bubbling and thick. Add the crystallised ginger. Simmer a minute further.
  4. Have sterilised jars ready, then ladle the hot chutney into the jars and cover immediately.
  5. Leave for at least 2 weeks for the flavours to mature. Store in a dark dry place.
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