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Feijoa and Ginger Chutney

Here is a great way of using up all your delicious feijoas and preserving them for the months ahead. This chutney from Food in a Minute is full of aromatic flavours, tangy and sweet with a light touch of ginger spice. Perfect served with cheese, crackers or cold meats.

Ingredients

  • 1kg feijoa, peeled and diced
  • 400g Granny Smith apples, peeled and diced
  • 300g onions, peeled and chopped
  • 50g fresh ginger, peeled and finely grated
  • 4 star anise
  • 750ml bottle cider vinegar
  • 500g soft brown sugar
  • 1 tsp ground cardamon

Prep time: 20 minutes
Cook time: 1.5-2 hours

  1. Put the prepared feijoas, apples, onions and ginger into a heavy based preserving pan or wide based saucepan.
  2. Pour over ½ cup of water and add the star anise.
  3. Cook gently over a low to medium heat for about 30 minutes, or until the fruit and onions are soft.
  4. Add cider vinegar, brown sugar and cardamon. Stir and bring to the boil.
  5. Reduce heat and simmer gently for 1 - 1 ½ hours until chutney is thick. Stir occasionally during cooking to avoid the chutney catching on the bottom of the pan.
  6. Pour into sterilised jars and seal.
  7. Allow to mature for a month to 6 weeks before eating.

For more tasty recipe inspiration visit

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Feijoa and Ginger Chutney Comments

  • Made this last week though I did only use three Star anise. Allso I put in about a teaspoon of freshly ground black pepper. Now I leave it to mature for three to four weeks.

    pthere

  • Thanks for your feedback Pthere. We hope you enjoy your chutney in the coming weeks! Thanks, Tui Team

    jenna

  • Is this apple cider vinegar??

    Tracey

  • Hi Tracey, yes it is :) Thanks, Tui Team.

    jenna

  • hi Tracey, is this chutney gritty, I have made a couple of lots of feijoa chutney but aren't keen on them because of the gritty texture.

    Karen

  • I made this last year - and loved it so have just made another batch with this year's crop. It's really nice with pork chops

    Lorraine Driskel

  • Hi Lorraine, that's fantastic. Thanks for your feedback and happy eating! ^Tui Team

    jenna

  • Is that measure of feijoas before or after peeling? (Do I start with 1kg of whole fruit, or 1kg of feijoa flesh?) Given that about half the weight is waste, this will make quite a difference to the outcome. Thanks.

    Lisa

  • I have followed the instructions but it didn't thicken in the cooking process . It's very runny in the jars, will it thicken in the jars?

    Des

  • Hi Lisa, thanks for your query. It is 1kg of feijoas peeled :) Enjoy ^Tui Team

    jenna

  • Hi Des, thanks for your feedback. The mixture should be thick before going in the jars. Food in a Minute suggest reducing the mixture down more until it is at the correct thickness. Hopefully that helps! ^Tui Team

    jenna

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