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.
500gscooped feijoa fleshfrom about 13 large feijoas, or just over a kilo
250gapples peeled and chopped - about two medium
50graisins or sultanas
150gonions (red) or shallotsfinely sliced or diced, about one medium onion or two shallots
250mlApple Cider Vinegar, or Red Wine/Malt Vinegar
200gpowdered jaggery or coconut/brown sugar
1teaspooncoarse/flakey sea salt
1tablespoonginger rootpeeled and grated
2garlic clovespeeled and minced
½red chillide-seeded and sliced fine
1wholestar anise
Zestof 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.
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)