Feijoa Ginger Chutney
Using DYC cider vinegar and ginger in this feijoa chutney gives it a fresher, brighter flavour than some other chutneys. Try it on crackers with your favourite cheese.1 kg feijoas, peeled and chopped
500g apples, peeled and chopped
300g onions, chopped
600g brown sugar
600ml DYC apple cider vinegar
125g FreshLife Seedless Raisins
2 garlic cloves, finely chopped
4 cm piece fresh ginger, peeled and grated
3 star anise
2 tsp salt
1 tsp ground ginger
1
Put all the ingredients in a large saucepan and bring to the boil. Reduce to a simmer and cook gently for 1 to 1 ½ hours, until thickened.
2
Spoon the hot chutney into hot, sterilised jars and screw on the lids. Store in your pantry for up to 6 months but refrigerate after opening.
