Feijoa Chutney Recipes
2024-04-14- Cuisine: American, New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: 10 cups
- Servings: 5
- Prep Time: 20m
- Cook Time: 5:00 h
- Ready In: 5:20 h
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Feijoa chutney can be accompanied to dishes such as curry, rice, and bread, or as a dip for appetizers. They can add a burst of flavor and complexity to a wide range of foods, making them a versatile and popular condiment in many cuisines.
The beauty of this recipe is how easy it is. Most of the hard work is done during the soaking phase, the flavours seeping in overnight to create the beautiful flavour, wickedly satisfying texture and aroma.
Ingredients
- 2 cups of dried apricots
- 1.75 liters white wine vinegar
- 2.5kg feijoas, sliced
- 1Kg onions
- 500g apples
- 8cm fresh ginger, grated
- 2 tablespoon cinnamon
- 2 teaspoon ground cloves
- 2 teaspoon nutmeg
- 2 teaspoon yellow mustard sleeds
- 2kg brown sugar
Method
Step 1
soak apricots in vinegar.
Step 2
slice whole unpeeled feijoas and chop onions in food processor.
Step 3
put all ingredients in a large pot.
Step 4
bring to boil and slow cook for at least 4 to 5 hours.
Step 5
ladle into hot jars and seal.
Step 6
Allow 6 weeks for flavors to mature.
This recipe makes a large amount approximately 10 jars. Do not double the recipe serve with peppercorn biscuits and shaved parmesan or dollop of cottage cheese.