Feijoa Chutney

This is a great way to use up all those excess Feijoas. It's lovely with crackers and cheese. You can also use to give burgers a kick and complements Indian dishes, great to dip papadums into.

Keeps for months. Just make sure you refrigerate once open. Let me know if you find something else it goes great with.

Prep time: 50 mins

Cook time: 1½-2 hours

Makes:10-12 350ml jars

Ingredients
2 kg feijoas, peeled and chopped

600g apples, peeled and chopped
500g onions, finely sliced

230g dates, chopped

830ml malt vinegar

500ml apple cider vinegar
1kg brown sugar
1 tbsp salt
1 tbsp ground ginger powder
2 ½ tbsp ground allspice
1 tbsp crushed garlic
finely grated zest of 1 lemon
½ tsp ground nutmeg
½ tsp cayenne
½ tsp ground cloves

Method

1. Place all ingredients in a large pan and boil for approximately 1½-2 hours. Don’t let the mixture stick to the bottom, stirring occasionally is required.
2. About 1-1½ hours after you started cooking the chutney turn oven to 120°C fan bake. Wash and dry the jars and place in oven. (these must be heated at 120°C for at least 10 minutes). Wash and try lids and put to one side.
3. When mixture is thick and brown it is ready to bottle, ensure mixture is not dry. Take sterilized jars out two at a time and fill each jar, place lids on immediately.