This is a brilliant chutney recipe from Peter Gordon, and very good for the current glut of feijoas in New Zealand. If it is not feijoa season, or you have no idea what I feijoa is, I noticed that Peter made the same chutney with necatarines so I image it would work with peaches or guavas as well.
This chutney is roasted, making it slightly easier than stiring a pot. The roasting and vinegar as combine to remove the sand paper like texture of the feijoas.
- 3kg peeled and halved feijoas
- 1kg onions diced (red, white or shallots)
- 8 large green chilies julienned (or some chili flakes)
- 2kg white sugar
- 2 large dessert spoons of salt
- 300ml cider vinegar
- 5 large sweet lemons – juice and zest
- 1 10cm piece of manuka tree or a large sprig of rosemary
- 1 cinnamon stick broken roughly
- 6 green cardamon, lightly crushed
- 6 black cardamon, lightly crushed
- 1 dessert spoon of chili flakes
- Mix the first seven ingredients (feijoas, onions, chilies, sugar, salt, vinegar and lemons) in a bowl, cover and place in the fridge to marinate overnight.
- The next day add the last five ingredients (manuka or rosemary, cinnamon, green and black cardamon and chili flakes) and throw in a deep roasting pan.
- Cook in a pre-heated oven at 180°C for 2 to 3 hours, until the liquid has largely evaporated and you have a sticky sauce.
- Sterilise your jars in and oven at 100°C and place you lids in boiling water.
- Spoon the chutney into the hot jars, and seal with the hot lids.
Peel and halve the feijoas
Add the sugar, onions, chilies, vinegar, salt and lemons
Poor into a roasting pan and cook at 180
Until the liquid has bubbled down
Sterilise your jars
Poor into jars and seal