Roast feijoa and manuka chutney

Ingredients

3 kgs	Feijoas, peeled and roughly chopped (Main)
1 ⅕ kgs	Red onion, peeled and thinly sliced or chopped (Main)
8 large	Green chillies, stems removed, julienned
8	Garlic cloves, peeled and chopped
150 g	Ginger, peeled and grated/chopped
4	Lemongrass stems, discard outer 2 layers and base of the stem, then thinly slice the bottom 12cm (Main)
1 ½ kgs	Light brown sugar
2 dessert spoons	Sea salt flakes, generous spoonfuls
2 pieces	Manuka branch, 10cm pieces, with leaves attached, gently washed to remove dust and insects (Main)
300 ml	Cider vinegar (Main)
5 large	Lemons, sweet, use the juice and julienned zest
1 quill	Cinnamon, broken up roughly
6	Green cardamom pods, crushed (Main)
6	Black cardamoms, if you can't find them add a few extra star anise (Main)
6	Star anise (Main)
2 Tbsp	Coriander seeds
1 dessert spoon	Dried chilli flakes (Main)

Directions

1. Mix the first 10 ingredients (from feijoa to vinegar) together and leave in a covered non-reactive bowl overnight.
2. Next day, mix in the remaining ingredients then place in a wide non-reactive roasting dish (or two), in an oven preheated to 180C.
3. Cook the chutney for 2 to 3 hours, stirring from time to time. It's ready when the liquid has mostly evaporated, and the onions and fruit have started to caramelise.
4. Taste for seasoning, then spoon into very hot sterilised jars and seal. Let them cool down, then store in a fridge or very cool room away from the sun.
5. Leave for at least a week before using.