DYC Feijoa Chutney

Feijoa skin is not normally consumed, however, you can keep the skin on for this recipe if you prefer, just make sure to cut the Feijoa pieces equal in size.

1.4kg feijoas
500g onions
500g cooking apples
1 cup dates
1 cup sticky raisins
2 cups brown sugar
1 tbsp salt
1 tsp dry mustard
½ tsp cayenne pepper
4 ½ cups DYC Malt Vinegar
Wash feijoas and peel thinly.

Chop the onions and apples coarsely after peeling both and removing apple cores.
Remove any stones from dates and chop both dates and raisins well.
Place in a large saucepan or preserving pan and add all remaining ingredients.
Bring to the boil, then simmer stirring frequently for about 1 ½ hours.
At this stage the mixture should be thick and the fruit and vegetables tender.
Place into hot dry jars and seal when cold.
Leave for 6 weeks before using.
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