Go Back
+ servings
Jar of feijoa chutney

Heavenly Spiced Feijoa Chutney

Naturopath Lauren Glucina
Feijoa chutney with a sticky, jammy texture and heavenly aroma. Double the recipe if you have the fruit – this will get devoured! Yields 2 cups, or 96 serves at one teaspoon per.
4.63 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Condiment
Cuisine New Zealand
Servings 2 cups
Calories 15 kcal

Equipment

  • Large pot
  • Potato masher
  • 500ml capacity glass jar with a rubber seal

Ingredients
  

  • 500 g scooped feijoa flesh from about 13 large feijoas, or just over a kilo
  • 250 g apples peeled and chopped - about two medium
  • 50 g raisins or sultanas
  • 150 g onions (red) or shallots finely sliced or diced, about one medium onion or two shallots
  • 250 ml Apple Cider Vinegar, or Red Wine/Malt Vinegar
  • 200 g powdered jaggery or coconut/brown sugar
  • 1 teaspoon coarse/flakey sea salt
  • 1 tablespoon ginger root peeled and grated
  • 2 garlic cloves peeled and minced
  • ½ red chilli de-seeded and sliced fine
  • 1 whole star anise
  • Zest of one lemon

Instructions
 

  • Fry the onions with garlic, chilli and ginger for a minute or two in a large pot.
  • Add remaining ingredients, cover and bring to a boil.
  • Remove the lid, and simmer over low heat for up to an hour, stirring occasionally towards the end to avoid the mixture sticking to the bottom of the pot.
  • Mash the chutney, and remove from heat once all excess liquid has been cooked off and a wooden spoon leaves a channel at the bottom of the pot.
  • Spoon into sterile jar with a rubber seal while warm, then cap. Allow the flavours to develop over a couple of weeks before enjoying. Refrigerate the feijoa chutney once open.

Notes

  • Store homemade feijoa chutney in an airtight sterilised glass jar in the pantry, and refrigerate once opened.
  • To make a low sugar version, reduce both the vinegar and sugar together. I have tried a chutney with 185ml vinegar and 50g sugar – perhaps start there and add a little extra sugar to your liking.
  • Remember the vinegar and sugar act as preservatives, so this will need to be refrigerated right away, and perhaps stick to the recipe rather than doubling, as it won’t last too long in the fridge.
  • Lastly – I haven’t tried making this with the feijoa skin on, if you give that a whirl – comment and let me know how it turns out?
  • Nutrition panel is an estimate only, and is based on one serving (one teaspoon)

Nutrition

Serving: 1teaspoonCalories: 15kcalCarbohydrates: 4gSodium: 8mgFiber: 0.5gSugar: 3g
Keyword Feijoa Chutney
Tried this recipe?Let us know how it was!