feijoa & ginger chutney

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chutney, feijoa, ginger

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.

harvest feijoa chutney

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chutney, feijoa, harvest

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.

HARVEST FEIJOA CHUTNEY

 Ingredients 

• 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

Method

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.

spiced feijoa shells

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relish, spiced feijoa shells

Most people don’t eat the skins of the feijoa, finding them too bitter, and it can seem quite wasteful tipping out all those shells that are left over once you’ve removed the white flesh. This looks like a fabulous way to use up the skins which are, as described in the article that precedes this recipe, “poached to tenderness in a spicy syrup [to] make a sweet-sour relish that is very good with meats.”

Like the frozen feijoa cream recipe that it references, this comes from a feature article about feijoas on BNET, a CBS Interactive website.

SPICED FEIJOA SHELLS

Ingredients

• 18 to 20 feijoas
• 2-2/3 cups sugar
• 2/3 cup water
• 1/2 cup distilled white vinegar
• About 12 whole cloves
• 2 cinnamon sticks, each 3 inches long

Method

1. Rinse feijoas; cut out stems, blossom ends, and any blemishes and slice in half crosswise. With a small spoon, remove pulp, leaving about 1/4-inch shells. Use the pulp as you wish, but a good recipe to use up this amount of pulp is the frozen feijoa cream.
2. In a 4- to 5-quart pan, combine the sugar, water, vinegar, cloves, and cinnamon. Bring to a boil, stirring, until sugar dissolves. Add feijoa shells, gently pushing them into syrup. Cover pan; simmer until shells are very limp and shiny, 45 to 60 minutes; stir occasionally.
3. Serve at room temperature or chilled. To store shells, keep covered in the refrigerator as long as 2 weeks. Makes about 1-1/2 quarts; allow 3 to 4 pieces per serving.

*1 quart equals 0.946 litres

feijoa & prune Indian relish

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feijoa and prune, Indian-style relish

Astar is a host for Television New Zealand, who covers craft and foodie segments on the Good Morning show. Deep in the archives, I found a feijoa segment dating from 2008 which included this unusual recipe for a spicy Indian-style relish that features feijoas as the key ingredient.

FEIJOA & PRUNE INDIAN RELISH

Ingredients

• 1kg feijoas – remove flower stalk and chop
• 2 granny smith apples – chopped, leave skins on
• 1 packet pitted prunes 
• ½ packet currants 
• ½ packet sugared ginger – finely chopped
• 2 red onions – chopped
• couple chopped garlic cloves
• 1 tablespoon mustard seeds
• 1 tablespoon grated ginger
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 kg sugar
• 2 tablespoon molasses
• 2 ½ cups malt vinegar
• 1 teaspoon each cayenne pepper, all spice, mixed spice  
• ½ teaspoon five-spice

Method

1. Bring all ingredients to the boil and simmer away about 1 hour.
2. Cool then add 1 teaspoon citric acid.
3. Store in clean screwtop jars.

roasted feijoa chutney – Peter Gordon

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Peter Gordon, roasted feijoa chutney

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.

ROASTED FEIJOA CHUTNEY – PETER GORDON

Ingredients

• 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

Method

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.

feijoa chutney

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Digby Law

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

feijoa & apple relish

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relish

Simon Wright over at Mindfood has an amazing recipe for caramelised pork belly with feijoa, apple relish and walnut mash. You need to go over to that website to get the whole recipe but I am reproducing the apple and feijoa relish here for feijoa lovers.

FEIJOA & APPLE RELISH

Ingredients

• ½ onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoon ginger, grated
• 2 teaspoon allspice
• 100g tomatoes, peeled, deseeded and chopped
• 150g sugar
• 150ml white wine vinegar
• 1 lemon, juice and grated zest
• 1 teaspoon salt
• 2 apples, peeled and diced
• 6 large feijoas, peeled and diced

Method

1. Put all ingredients except apple and feijoa in a heavy-based saucepan and stir to combine. Place saucepan over medium heat, bring to a simmer then increase the heat and reduce to a syrup. Add apple and feijoa and cook until soft but their shape retained. Remove from heat, spread onto a tray and cool quickly.

feijoa chutney

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feijoa chutney, Sally Wise

Sally Anne Wise is a popular Tasmanian cook with a growing catalogue of cookbooks which includes A Year In a Bottle and Slow Cooker. She has a website and a blog of gorgeous recipes and hidden away in there are several feijoa treats. Just use the search box to enter feijoa – and you’ll discover recipes for feijoa jelly, feijoa dessert cake, feijoa jam and this chutney.

FEIJOA CHUTNEY

Ingredients

• 1.5kg feijoa flesh, diced
• 375g onions, peeled and finely diced
• 500ml white vinegar
• 750g white sugar
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1½ teaspoons salt
• 2 teaspoons cornflour, mixed to a paste with 1 ½ tablespoons extra white vinegar, optional

Method

1. Place all ingredients in a large saucepan (approximately 4 litre capacity). Bring to the boil, stirring, then reduce heat to medium low and cook for 1½ hours or until a chutney-like consistency is reached.  If you think the chutney needs thickening just a little, stir in some or all of the cornflour/vinegar paste.
2. Pour into warm sterilised bottles and seal immediately.

feijoa chutney

This recipe has come in from a sister-in-law in New Zealand. I love the simplicity of it and the fact that it is tried and tested and part of the family heritage. Well, my husband’s family anyway.

FEIJOA CHUTNEY

Ingredients

• 2 lb fejoas
• 2 med onions
• 2 apples
• 1 tablespoon salt
• 1/2 oz mixed spice
• 15 oz malt vinegar
• 1 lb brown sugar
• 1 teaspoon cayenne pepper

Method

1. Peel and chop fruit and veg.
2. Add vinegar and boil slowly (I guess this means simmer) 1/2 hr stirring.
3. Add remaining ingredients and boil 1/2 – 3/4 hr until well blended.

feijoa chutney

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

1. Heat malt vinegar, add sugars and bring to the boil.
2. Add both pickled and raw onions to this mixture and cook for 30 mins. Stirring occasionally.
3. Remove from heat and add balsamic vinegar.
4. Stir in spices and sultanas and mix well.
5. 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).
6. When it’s hot (bubbling) add the onion, sugar, spice and vinegar mix.
7. Cook for a good 60 minutes minimum. (If you prefer it to be dark brown, cook it down for over 2 hours.)
8. Bottle when hot into hot sterilised jars.