|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)|
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- Mix the first 10 ingredients (from feijoa to vinegar) together and leave in a covered non-reactive bowl overnight.
- Next day, mix in the remaining ingredients then place in a wide non-reactive roasting dish (or two), in an oven preheated to 180C.
- 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.
- 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.
- Leave for at least a week before using.