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1.5 kg feijoas, peeled and chopped 500g apples, peeled and chopped 500g onions, finely sliced 750ml malt vinegar 750g brown sugar 1 tbsp salt 1 tbsp ground ginger 2 tbsp allspice 1 tbsp crushed garlic finely grated zest of 1 lemon ½ tsp mace ½ tsp cayenne ½ tsp ground cloves
© Annabel Langbein Media
Place all ingredients in large pot and bring to a boil. Reduce heat and simmer, stirring occasionally towards the end, until mixture is thick and brown (up to 3 hours). Bottle into sterile jars while warm. Keeps for months. Refrigerate once open.
Some feijoa varieties are much sweeter and juicier than others, so your chutney may vary from one batch to the next. I have reduced the vinegar in this recipe from 1 litre to 750ml, but you may wish to try it after it has cooked for an hour and adjust the flavour balance to suit your taste. The cooking time will vary depending on the juiciness of your feijoas and the size of your pot. If you are making a double batch it will take even longer to reduce. This is wonderful served with my Picnic Camembert
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