If you’ve got them by the kilo, here’s how to get the most out of the finicky feijoa.
Ingredients
| 2 kgs | Feijoas, washed and dried (Main) |
| 3 | Onions, finely sliced |
| 350 g | Dates, chopped |
| 300 g | Brown sugar |
| 50 g | Honey |
| 1 piece | Ginger, 2cm, grated |
| 3 | Green chillies, small, finely chopped |
| 2 Tbsp | Mixed spice, see recipe below |
| 1 Tbsp | Curry powder |
| 2 tsp | Salt |
| 3 | Bay leaves |
| 3 | Kaffir lime leaves |
| 2 | Lemons, zested and juiced |
| 2 | Limes, zested and juiced |
| 2 cups | Malt vinegar |
| ½ cup | Rice wine vinegar |
| 1 cup | Water, boiling |
Ground spice mix
| 1 Tbsp | Cloves |
| 1 Tbsp | Allspice, berries |
| 1 Tbsp | Cardamom pods |
| 1 Tbsp | Mustard seeds |
| 1 Tbsp | Coriander seeds |
| 1 Tbsp | Cumin seeds |
| 3 | Star anise |
| 1 Tbsp | Peppercorns |
| 1 stick | Cinnamon |
Directions
- Make the ground spice mix by toasting all the spices in a pan until browned. Cool then finely grind the spices. Store in an airtight container.
- Top and tail the feijoas and cut them in half, then finely slice them with the skin on. Place in a large saucepan.
- Add the rest of the ingredients and gently simmer, stirring often for 2 hours until the chutney is thick.
- Taste as you go and season accordingly. Add more water if it gets thick too soon.
- Spoon into hot sterilised jars and seal.