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!
Nanatech 