Nothing brings more joy, gluttony and competition to get to the last fruit in this household than Feijoa season. These delicious little morsels only fruit for a short period of time in the autumn and early winter so we tend to feast on them while the opportunity presents itself.
Recently we acquired a few huge bags full and while we pigged out on a couple, I managed to save one to make some chutney. This stuff is so good it usually gets demolished in a couple of months. One day we’ll figure out how to make it last.
This chutney is super easy. I’m not entirely sure where I got the recipe from, a quick internet search shows that it’s pretty stock standard but boy does it deliver. The Cayenne pepper gives it a nice kick, but this can be easily left out though if it isn’t your thing! I like to double the mixture (if I have enough Feijoas) and then I might have enough spares to give away as gifts…. maybe…. probably not.
1kg of Feijoas
1 3/4 c Malt Vinegar
1 tbs Salt
1 Tabs mixed spice
1 1/2 cups brown sugar
tsp Cayanne Pepper
Peel, scoop and chop fruit and vegetables and add to pan with the vinegar. Simmer 30 mins
Add remaining ingredients and boil another 30 – 45 mins, stirring occasionally until thick and blended
Pour carefully into sterilised jars, close lids tightly and wait until sealed.
Refrigerate once opened and enjoy!