No Peel Spiced Feijoa Chutney

 I adore the distinct smell and flavour of feijoas; they remind me of running into our small orchard with my sister and sitting under the feijoa trees eating all the ones that had recently fallen on the ground, no knives, no spoons, not even any washing (oh no). We just bit them in half and ate out the middle. It was a little messy but nothing tastes like a perfectly ripe fresh feijoa.

Last year around this time I shared a delicious – but rather sweet – recipe for Feijoa and Ginger Jam that was super easy as you didn’t have to peel any of the feijoas; all you had to do is give them a rinse (the best way is in a bowl of warm water with a teaspoon of Wendyl’s Double Strength White Vinegar added), top and tail the fruit chop and pop into the pan, how easy is that!

This year I’m feeling like something a little less sweet and a lot more spicy so I went on the hunt and found this recipe from Jan Bilton on bite.co.nz for Feijoa Chutney. It’s wonderful served with a cheese platter, on the side of a curry or on top of a fruit salad for something a bit different.

No Peel Spiced Feijoa Chutney

1 kg Feijoas
500g Onions
2 cups Sugar
1 Tbsp Curry powder
1 Tbsp Ground ginger
1 tsp Chilli powder
1 tsp Cloves

Do not peel but trim and chop the feijoas, then combine with onions in a large saucepan.

Add the remaining ingredients.

Stir well while bringing to the boil.

Simmer on low heat until thickened – about one hour.

Spoon into hot sterilised jars. Seal when cold.

Will keep for months. Refrigerate once open.

 

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