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.
Recipe Video
Ingredients
- 1 kg feijoas peeled and chopped
- 500 g apples peeled and chopped
- 300 g onions chopped
- 600 g brown sugar
- 600 ml DYC apple cider vinegar
- 125 g 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
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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 1/2 hours, until thickened.
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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.
