Feijoa Chutney
My Feijoa Chutney recipe I have developed for a more savoury than sweet palate. Feel free to tinker with it for your own personal preference.
Ingredients
- 1 kg of feijoa pulp, no skins, smashed in a blender or food processor
- 500 gm of onions likewise blitzed
- 300 gm of diced dates, without stones
- 1L malt vinegar
- 250 gm of raisins (A handy tip - most food processors struggle to blend raisins so add a little of the vinegar to help produce a mushy raisin mix)
- 1 Tbsp of curry powder, I use a mild curry
- 1 Tbsp of ground ginger
- 300 gm of brown sugar
- 1/4 tsp of salt
- 1/4 tsp of cayenne
Method
Bring all the ingredients to boil and stir regularly. The raisins and dates naturally thicken this chutney but please be careful. When your chutney reaches boiling point if you don't stir regularly it will "spit" boiling chutney into your face or on your hands and all over your kitchen. So this is not a chutney to walk away from!
Once at boiling temperature and is thick in consistency pour into sterilised jars.
This is a lovely chutney to have with a cheese platter, on sandwiches with ham or marinating meats and if you are creating a curry this is a yummy condiment.
If you don't have access to feijoas I have made this with apples (yum!) and I am sure pears could work equally well.
