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
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.