Feijoa Chutney

• Ingredients
• • • 1kg feijoa, peeled and diced
    • 400g granny smith apples, peeled and diced
    • 300g onions, peeled and chopped
    • 50g fresh ginger, peeled and finely grated
    • 4 whole star anise
    • 750ml bottle cider vinegar
    • 500g soft brown sugar
    • 1 tsp ground cardamom

• Apple
• Chutney
• Feijoa
• Recipe

What’s not to love about feijoas?

 Crumble, chutney, jam, cakes, fruit paste – the list goes on. So, given their seasonal span is only a few months, get in early, pick a glut and preserve them for the months ahead. Because, there’s no better way to jazz up the cheese, crackers and sliced meats in summer than with a tangy, sweet and full-of-flavour feijoa chutney. 

Method 

Step 1: Place the prepared feijoas, apples, onions and ginger into a heavy based preserving pan or wide based saucepan. 

Step 2: Pour over ½ cup of water and add the anise. 

Step 3: Cook gently over a low-to-medium heat for approximately 30 minutes, or until the fruit and onions are soft. Add cider vinegar, brown sugar and ground cardamom. Stir and bring to the boil.  

Step 4:  Reduce heat and simmer gently for 1 – 1 ½ hours until chutney is thick. Stir occasionally during cooking to avoid the chutney catching on the bottom of the pan. 

Step 5: Pour into sterilised jars and seal. Allow to mature for a month to six weeks before eating.