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Feijoa Chutney

The cooking time for this chutney will vary depending on the juiciness of your feijoas and the size of your pot. If you double the recipe it take even longer to reduce to a delicious spicy pulp.

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Feijoa Chutney
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 
https://www.annabel-langbein.com/recipes/feijoa-chutney/63/

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Prep time:: 30 mins
Cook time:: 3 hours
Makes:: 8-10 small jars

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

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.

TIP
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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30 comments

This was yummy - I added a teaspoon of chilli powder too.

Celia WB June 11, 2019

Before anyone cuts down the amount of vinegar bear in mind that you need to let the relish sit for ideally a month or two. This mellows the vinegar flavor. Relishes are rarely good straight away and always get better with age. Cutting the amount of vinegar may effect the shelf life also as it is a preservative. This recipe is awesome and I make it every year.

JB Jones May 11, 2019

My name is trisha rofe from nz I made this fejioa chutney once so far and it is yum you should try making this it is yummy. A lot of chopping invloved though. Trisha rofek

Monkey April 30, 2019

Hi my name is trisha rofe from wairoa new zealand i just made this fejioa chutney its spicy hot but yummy i will make it again and again itcso nice oand only took me 3 hours to reduced you should makie this chutney its yum trisha rofe

Monkey April 12, 2019

Hi guys! After reading the comments I decided to make this. Being the first chutney I've made, it turned out really great. However i did take the advice of the comments and put less vinegar in (about 350mls) and substituted the rest for water. I also used nutmeg instead of made and accidently used 500g of brown sugar instead of 350g. It is still really tangy but I can see how it would mellow over time. I opened a jar after 2 weeks and it is delicious!! I would make this again.

RoseRay May 02, 2018

I doubled this recipe and boiled it for nearly 3 hours and gave up trying to get it to thicken so I put it in the blender and made it into sauce!Would only use 1and a half of the vinegar next time or even less!Tastes good tho!

Witchypooz April 25, 2018

Just made this. I added 200g of chopped dates. Also did only 400ml of malt vinegar and 200 ml of cider vinegar. Did the same last year and it was divine. I simmered it for 2 1/2 hrs.

Zenaboll April 21, 2018

So I made this last night. The flavour of the feijoas, and everything really is taken over with a vinegar taste. Is there anything I can add to take the vinegar taste away or will this get better over time?

KateHills April 15, 2018

I'm about to commit some surplus feijoas to this. A couple questions 1. Is it better to use feijoas as they fall, or give them a few days to soften and sweeten up 2. I'm more of a savory person... not so big on sweet...but heavy vinegar doesn't charm. My guess is cutting back both vinegar and sugar, increasing ginger and garlic and adding a few chilli's and a bit of salt might produce something with some zing.

sandgrubber April 08, 2018

First time I have ever made any kind of chutney but we have got way too much feijoas falling from our trees kids can't keep up with them and neither can our friends and family. Right now I have made some of the chutney but reduced the vinegar. I've cooked for 2 1/2hrs it's slowly starting to thicken now. 7 more Buckets to go lol. It smells really good. Gosh my mum will be proud

BeeTee April 05, 2018

Hi Ann and Msimi, The brown sugar and sweet feijoas should balance out the vinegar. It will also mellow with age so try keeping it for a month or so before eating!

Annabel Langbein March 06, 2018

Hi Fernwood, You could replace some of the feijoas with rhubarb. Gabrielle (comment below) also added frozen mango which sounds delicious!

Annabel Langbein March 06, 2018

Hi there, Just to let you know definitely need to lessen the amount of vinegar in this recipe as five of my work colleagues including myself made this recipe over the weekend, we all had trouble waiting for the chutney to thicken, took way over two hours. What suggestions do you have?

wantabe48 May 22, 2017

This is now a firm favourite absolutely delicious and the longer you leave it the better it gets

suzieBee May 21, 2017

Hi my advice is to cut down on the vinegar by a lot A litre is a Ton of vinegar I used 200 mls And I added a kilo of frozen cubed mango The rest of the ingredients similar Need to drastically reduce the vinegar

GabrielleA May 20, 2017

I just made this too, same as below comment, all I get is vinegar :(

msimi68 May 11, 2017

I've just made this chutney and it's pure vinegar... did everyone else use 1 litre of malt vinegar?

AnnKaczmar April 23, 2017

Left of Left field question, but how would this go with Rhubarb? I have a plant that is going to take us over!

Fernwood April 11, 2017

I have just finished my 11th batch of this Feijoa chutney. I cannot get enough. It's so yummy.

mangapuna June 21, 2016

This is amazing!!! I have only just become acquainted with feijoa, I didn't realize what I was missing. This is the best chutney I have ever tasted. I did also add some ground cumin and coriander. Thanks Annabel for yet another fabulous recipe- keep up the great work, you are an inspiring women.

Philly76 May 13, 2015

Yo can get mace on line from Spice Traders. The also suppliers around the country

jc.mcgregor May 11, 2015

Hi I can't get mace. What would I try instead?

Lindyloo March 24, 2015

Hi Sarah - You will have to increase the cooking time as there is alot more liquid from the fruit to evaporate. Cooking times are only approximate so keep cooking until mixture is thick and brown! Happy cooking!

Annabel Langbein August 05, 2014

Hi Melanie - 1.5kg of feijoas before they are peeled and chopped.

Annabel Langbein August 05, 2014

Should this be 1.5kg feijoas skin on and then chopped? Or peeled and chopped then weighed to 1.5kg?

melanie_bonnici May 15, 2014

Made this chutney this afternoon, soon to be our favourite. It smelt absolutely divine when cooking!!!

SueJex May 03, 2014

Help! My chutney is very runny after cooking for 2hours. I doubled the recipe as I had heaps of Feijoas to use up. Does this make a difference? Do I double the cooking time as well?

snailspace June 06, 2013

Made this last night, used slightly more feijoas than the recipe suggests and left the skin on apples and some of the feijoas. Almost halved the suger at 400gms, doubled the cayenne to almost a teaspoon & was generous with the ginger. If you like a little spice then these quantities work beautifully!

Sarahg April 22, 2013

I have just made some using dates and rasins in it so I am going to make this now Like the idea with figs to

Gayle April 21, 2013

I just made this, using figs instead of feijoas, and cinnamon instead of cloves ( not fond of the clove flavour) It seems lovely, and tastes divine when I lick the spoon! Will try to keep it for a few months before opening a jar!

StephanieLiebert April 04, 2013