Feijoa Chutney

Another tree (that is still quite tiny) that we have on our property is a feijoa one. Feijoa's (otherwise known as Pineapple Guavas) originated is South America and love New Zealand's subtropical climate. They are rich in vitamin CLucky for us, someone already planted a tree on our property so there was no wait for fruit this year.

Our feijoa tree


Personally, i'm not huge on Feijoa's. There's something about the taste - to me it has a anise/licorice taste, although some would say i'm crazy. I like the gritty texture of the fruit though. As we got a pretty good crop and i'm not one to let food go to waste i thought i would do something with them.

My pantry is already chock full of other jams and marmalades i made earlier in the season (the main two being "Apple & Mountain PawPaw" and "Three Fruit-Grapefruit, Lime and Lemon marmalade") so i've been exploring the world of chutney's instead. This suits me anyways as i'm much more of a savory person.

My chutney/jam/maramalade collection so far


Having had great success with the other chutney recipes i've tried, i thought i'd have a go at doing a feijoa one. I had a look around online and decided i would amalgamate several (with my own spin) and came up with the following;

Apple & Feijoa Chutney

Approx 1 kg feijoas (peeled)
500g peeled apples (i used a combo of red/green)
500g red onion
1.5 cups white vinegar
1 cup brown sugar
1.5 cup white sugar
2 tblsp tumeric
dash of curry powder
1 tblsp mustard seeds
handful of sultanas

1. Peel all above fruit/veggies
2. Combine ingredients in pot on stove
3. Bring to boil and then pull back to a simmer
4. Simmer for approx 1.5 hours until thickened
5. Sterlize jars and fill