Feijoa Chutney!!!

What to do with all that fruit? As winter deepens and the fruit becomes expense it’s nice to have a little bit of fruit tucked away in the cupboards for warm winter deserts and breakfasts!

A couple of weeks ago I set about turning the 10kg  of Feijoas (minus the frozen ones nabbed by my flatmates for smoothies 🙂 ) into something preservable!

I settled for Feijoa Chutney!

I fiddled around with the recipe and unfortunately I didn’t record the exact recipe, next time I will though, promise!

Here is the recipe I based it off though and it’s Edmonds so it’s tried and true!

2kg apples/tamarillos/plums/feijoas peeled, cored, stoned and chopped.

500g onions

2 cups raisins

1 clove garlic – crushed

4 cups brown sugar (I quite severely reduced this)

2 teaspoon salt

1 teaspoon ground cloves or mixed spice

1/2 teaspoon cayenne pepper

4 cups malt vinegar (I also reduced this to taste)

Put fruit, onion, raisins, garlic, sugar, salt, cloves and cayenne pepperinto a perservingpan. Add enough vinegar to almost cover. Stir well. Boil gently with frequent stirring for 2 hours or until chutney is thick and jam like. Pack into sterilised jars.

Makes about 6x350ml jars.

Hooray!