Feijoa chutney recipe

feijoa chutney

Feijoa chutney recipe

feijoa chutney

As a New Zealander you would might be fooled to think that the kiwi fruit is our favourite fruit. Well, they are ok… but our real national fruit would have to be the feijoa.

Now this perfumed scented fruit can grow easily in both New Zealand and Australia, yet they are relatively untapped as a source of deliciousness here and often my Australian friends have no idea what they are! I grew up with having at least one feijoa tree growing if not in my back yard, then certainly my neighbour’s or friends’ back yard. And in season (late summer) they abundantly litter the ground, making each day, harvest day and often shared around.

To keep in touch with my roots, I planted a feijoa tree in my inner suburban Melbourne home and this year I was blessed with an abundance of the waxy green fruit.

So what to do with them?

Well apart from eating them just as you would the humble kiwi fruit,  they are incredibly versatile. If you have a supply that outstrips demand then you can easily cut them in half, scoop the centre out and freeze a bag full, for your non-feijoa times of the year.

Or you can donate them to your local ice cream shop and enjoy the fruits of their labour.

Screen Shot 2017-04-26 at 3.33.29 pm

Or you can cook the scooped insides, by adding a little water and simmer gently until they go soft, which takes about 20 minutes. (I don’t add any sugar). Stewed feijoa’s make a delicious base for a fruit sponge dessert or crumble. This dessert is particularly loved by my family. Or add your cereal for an alternative breakfast.

But this year, I branched (see what I did there?) out a little more and made some feijoa chutney, based on this recipe. I love it because it has no added sugar (as most chutney’s are loaded) and instead it is sweetened with dates. And can be made in 5 simple steps!

Because I am crap at following recipes completely… this is what I did:

  1. In  a heavy based pot I added the following:
    • 6 cups of feijoa insides plus 2/3 extra feijoa’s sliced with skin on
    • 2 cups of medjool dates (no stones)
    • 2 large red onions, diced
    • 3/4 cups of dried apricots
    • 1 lemon finely chopped with skin on
    • 1.5 cups of wine vinegar
    • 1/2 cup of water
    • 2 tsp of ground ginger
    • sprinkle of cayenne pepper
    • pinch of salt
  2. It should look as colourful as this:feijoa chutney cooking mishfit
  3. Bring to the boil and simmer gently. Stir occasionally to check that it does not stick to the bottom.
  4. Sterilise your jars while you wait. You will know when it is ready because it will look like this:

feijoa chutney cooking    5. Using a pouring cup, scoop the hot chutney into your hot jars and screw lids on tight.

I served this with a home made seeded cracker (recipe coming soon) and some aged crumbly cheddar and fresh pear, sliced thinly, laid out on a wooden platter.

feijoa chutney jarEnjoy your little taste of New Zealand!

Founder & Director of mishfit

 

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