This recipe calls for rather a lot of vinegar, but bare in mind, most chutneys aren't great straight away and get better with age! Vinegar is needed to act as a preservative and increase shelf life. Just pop your jars in the cupboard and wait a couple of weeks before enjoying.
(Growing up, we used to open up chutneys that had been made 2 years prior... Always perfect with a cheese toastie!)
- 1kg feijoas (skin on, chopped)
- 500g apples (peeled and chopped)
- 400g onions (finely sliced)
- 1 cup raisins
- 1 or 2 fresh chillies (chopped finely)
- 500ml malt vinegar
- 600g brown sugar
- 1 tbsp salt
- 1 tbsp ground ginger
- 2 tbsp allspice
- 2 cloves of garlic, crushed
- finely grated zest of 1 lemon or lime
- 1/2 tsp mustard seeds
- ½ tsp ground cloves
- Place all ingredients in large pot and bring to a boil. Reduce heat and simmer, stirring occasionally towards the end, until mixture is thick and brown. This can take up to 3 hours. The cooking time will vary depending on the juiciness of your feijoas and the size of your pot.
- While it's cooking, turn your oven to 100c. Wash your jars and place on a baking sheet in the oven to sterilise them. Once hot, turn off oven and them cool slightly. However, they should still be warm when you fill them with the chutney.
- Keeps for months. Refrigerate once open.
- Feijoa sweetness will vary from crop to crop. Make sure you taste your chutney about an hour after cooking, and adjust the flavour balance to suit your taste.