Also known as Feijoa, pineapple guava is a fragrant fruit with a sweet-tart flavor that shines in preserves and condiments. Available in early fall at our local farmers markets, it makes a uniquely delicious chutney when paired with apples, onions, curry spices, and raisins. The result is a tangy-sweet, gently spiced condiment that complements roasted meats, curries, or a simple cheese platter.
INGREDIENTS:
24 pineapple guava (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:
Slice each guava in half lengthwise, then cut each half into thirds and dice into ½-inch pieces.
In a large heavy pot, combine guava, onions, apples, raisins, vinegar, sugar, curry powder, cayenne, salt, and black pepper. Stir well. Bring to a boil over medium-high heat, then reduce to medium and simmer steadily, stirring often to prevent scorching.
After 45–60 minutes, taste the chutney. The guava skins should be completely soft. If the flavor is too tart, stir in a little extra sugar and cook until dissolved. The chutney should be thick and glossy.
Ladle hot chutney into sterilized jars, seal, and process in a hot water bath for 10 minutes. Let cool and check seals.
YIELD: Makes 4-5 medium jars
