Feijoa and Apricot Chutney
2024-05-25- Cuisine: New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: Makes about 3 × 250ml jars
- Servings: 2
- Prep Time: 40m
- Cook Time: 60m
- Ready In: 1:40 h
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originally from South America, feijoas have firmly established themselves in New Zealand, particularly on the North Island where they grow with abandon. Although feijoa bushes are prolific, the feijoa season is short, the fruit bruises easily and does not keep for more than 3 weeks. combining them with dried apricots and the mellow tones of juniper berries makes an interesting sweet chutney.
Ingredients
- 1 kg Feijoas
- 1 cup dried apricots chopped
- 2 large onions, peeled and finely chopped
- 2 cloves garlic peeled and chopped
- 1 small red chilli with seeds removed and chopped
- 1 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 1 cup white vinegar
- 2 cups Brown sugar
- 1 tablespoon salt
Method
Step 1
peel feijoas and chop roughly. prepare apricots, onions, garlic and chilli, Tie peppercorns and juniper berries in piece of muslin.
Step 2
Place all the ingredients into a large saucepan and brin slowly to the boil. Simmer gently for an hour or until thickened. Pour into hot jars and cover when cool.
Step 3
Save with lamb cutlets, or on rye bread with cheddar or camembert cheese.
Enjoy!!
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