Roast feijoa and manuka chutney

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.

Ingredients

  • 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

Method

  • 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
Peel and halve the feijoas

Add the sugar, onions, chilies, vinegar, salt and lemons

Marinate overnight

Poor into a roasting pan and cook at 180

Until the liquid has bubbled down

Sterilise your jars

Poor into jars and seal

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4 Responses to Roast feijoa and manuka chutney

  1. Pingback: Apple date and ginger chutney | dinners, preserves, and of course baking

  2. Pingback: Feijoa, oat, tea and cinnamon rye sourdough | dinners, preserves, and of course baking

  3. raegan says:

    I recently made this chutney and it is the most DIVINE thing I’ve ever tasted. I’m seriously addicted to it – good thing it makes a big batch that will last all year. Thank you Mr. Gordon.

    • engineersam says:

      It is a great chutney. I made three batches last year, and only got through it all by giving multiple jars away.

      If you have any feijoas left over, I highly recommend making feijoa jelly. The flavour is quite different.

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