Feijoa chutney
2024-07-13- Cuisine: New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: Makes about 4 lb.
- Servings: 2
- Prep Time: 30m
- Cook Time: 1:30 h
- Ready In: 2:00 h
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Feijoa is an attractively aromatic fruit, perfect for pies or topped with crumble mixtures. It easily turns into jam, jelly, or chutney. In this article, you’ll learn how to make feijoa chutney.
While I have already shared a similar recipe on this blog, I instructed you not to peel in the last one, just to dice the feijoa. In this recipe, you will peel the feijoa. This recipe is from Tui Flower’s Cookbook, 1968, and I decided to share it with you.
Ingredients
- 3 lb. feijoas
- 1 lb. cooking apples
- 1 lb. onions
- 8 oz prunes
- 8 oz sticky raisins
- 1 lb. Brown sugar.
- 2 Tablespoons salt
- 1 Teaspoon dry Mustard
- ½ Teaspoon cayenne pepper
- 1¾ pints malt vinegar.
Method
Step 1
Peel feijoas, apples and onions and chop roughly.
Step 2
Stone prunes and chop them and the raisins.
Step 3
Mix all ingredients in a large saucepan or preserving pan and simmer for 1½ hours.
Step 4
Stir frequently, especially during the latter stages of cooking.
Step 5
Turn into hot dry jars and seal when cold.
This Makes about 4 lb.