Feijoa ginger chutney recipe

Ginger feijoa chutney is delicious on sandwiches or a cheeseboard. Photo / Fresh Media

Feijoa chutney is a great way to use the last of the season’s feijoas.

Using cider vinegar and ginger in this feijoa chutney gives it a fresher, brighter flavour than some traditional chutneys. Try it on crackers with your favourite cheese.

Feijoa ginger chutney

Makes: 6-8 small jars

Ingredients

1 kg feijoas, peeled and chopped

500g apples, peeled and chopped

300g onions, chopped

600g brown sugar

600ml apple cider vinegar

125g seedless raisins

2 garlic cloves, finely chopped

4cm piece of fresh ginger, peeled and grated

3 star anise

2 tsp salt

1 tsp ground ginger

Method

1. Put all the ingredients in a large saucepan and bring to the boil. Reduce to a simmer and cook gently for 1 to 1 ½ hours, until thickened.
2. Spoon the hot chutney into hot, sterilised jars and screw on the lids. Store in your pantry for up to 6 months but refrigerate after opening.

– fresh.co.nz