Feijoas are also known as pineapple guava. You’ll find them at our farmers’ markets in the early fall.
INGREDIENTS:
24 feijoas, washed
1 cup apple cider vinegar
2 cups sugar
6 onions, diced
2 large apples, grated
1/2 cup golden raisins
1 tablespoon hot curry powder
1/4 – 1/2 teaspoon cayenne pepper
1 tablespoon sea salt
2 teaspoons black pepper
METHOD:
Cut feijoas in half lengthwise, cut each half into thirds, and dice into 1/2-inch pieces.
In a large heavy pot, place the feijoas and the remaining ingredients in the pot and stir to combine. Bring to a boil and reduce temperature to medium so it still simmering and bubbling. Stir regularly so the chutney doesn’t scorch on the bottom of the pot.
After 45 minutes to an hour taste some chutney. The guava skin should be completely soft. If the chutney is a little tart, add a little extra sugar to taste and cook until the sugar has dissolved.
Pour chutney into hot sterilized jars and cap while the chutney is hot. Process in a hot water bath for 10 minutes; check for seals.
YIELD: Makes 4-5 medium jars
SOURCE: This recipe is from The Forest Cantina in New Zealand.
