Feijoa Chutney

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Medium / Huntley & Palmers Sesameal

Deliciously dark and rich, this feijoa chutney is the perfect pairing with any ripe cheese on delicious Sesameal crackers. Leaving the skin on half the feijoa content makes for a more tart chutney, if you prefer a sweeter result, you can peel all the feijoas.

Prep time 10 minutes
Cook time 1 hour
Makes around 1L



750g ripe feijoas, washed
300g onions, trimmed and peeled
200g pitted dates
200g dark muscavado sugar (or other dark sugar such as Rapadura or molasses sugar)
200g soft brown sugar
2½ teaspoons ground ginger
2½ teaspoons garam masala (or curry powder)
3 teaspoons salt
6 cardamom pods
1 teaspoon cayenne powder
2½ cups malt vinegar



Step 1.
Trim the ends of the feijoas and peel half, leaving the skin on the other half. Slice finely and put in a large pot

Step 2.
Slice onions finely and roughly chop dates and add to pot. 

Step 3.
Add malt vinegar and all the remaining ingredients, turn on heat and stir to combine all the ingredients

Step 4.
Bring to the boil and turn heat down to a fast simmer. Cook for around 1 hour, making sure to stir regularly to prevent sticking on the bottom of the pot, until the mixture has reduced and is syrupy

Step 5.
Pour chutney into warm, sterilised jars and seal. Once opened, store in the fridge



To sterilise jars, place washed jars on a clean oven tray in cool oven. Turn oven on to 200 degrees celsius and heat the jars for about 10 minutes. Take care if it’s a cold day to turn of the heat and let the jars cool slightly in the oven before removing them. Sterilise the lids (and any rubber seals) separately by boiling in water for ten minutes.

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