Feijoan Chutney – This is for those who were asking me about it last week!
4 cups of raw feijoa pulp – I just cut them in half then scooped ’em out
4 cups of raw sliced onions (long ways is nicer in the finished product – but I did half and half, diced and lengths)
4 granny smith apples
1 whole feijoa – finely sliced (skin on, just top and tail it)
2 pickled onions – sliced finely
2 cups malt vinegar
1.25 cups brown sugar
1.5 cups white sugar
2 cups sultanas
2 T pickling spices (in a muslin bag)
Salt, Pepper (good grind of each)
1 inch long piece of raw ginger – very finely chopped
6 cloves garlic – finely chopped
1 tsp chilli pdr
1 tsp ginger pdr
½ cup balsamic vinegar
Heat malt vinegar, add sugars and bring to the boil.
Add both pickled and raw onions to this mixture and cook for 30 mins. Stirring occasionally..
Remove from heat and add balsamic vinegar.
Stir in spices and sultanas, garlic, ginger etc & mix well.
In another pot, slowly heat the feijoa and apple mix with ½ cup sugar and ½ cup vinegar
(Lid on but tilted to one side)
When it’s hot (bubbling) add the onion, sugar, spice & vinegar mix.
Cook for a good 60 mins or so..
I wanted mine to be a dark brown so I cooked it down for over 2 hours ..
Don’t cook it for less than 1 hour tho ..
Bottle when hot into hot sterilised jars.
I’d suggest storing it for a few months so it matures.
But good luck cos it’s pretty tempting 😉
I had plans on giving this away as Xmas gifts but methinks it’ll all be gone by then!