Annabel Langbein's Feijoa Chutney Recipe

Publish Date
Monday, 15 December 2014, 11:06AM

It's time to go crazy for Feijoas! With a unique fragrant flavour, Feijoas make the most beautiful chutney, which you can use in so many ways. The chutney should be a delightful russet brown colour, taste superb and best of all, it uses up lots of Feijoas! Spread it on crackers with cheese or use it as sauce.

Prep time: 25 mins
Cook time: 1-1½ hours

Makes: 8-10 small jars

1.5 kg feijoas, peeled and chopped
500g apples, peeled and chopped
500g onions, finely sliced
1 litre malt vinegar
750g brown sugar
1 tbsp salt
1 tbsp ground ginger
2 tbsp allspice
1 tbsp crushed garlic
Finely grated zest of 1 lemon
½ tsp mace
½ tsp cayenne
½ tsp ground cloves

Place all ingredients in large pan and boil slowly for approximately 1-1½ hours, stirring occasionally, until mixture is thick and brown.

Bottle while warm.

Keeps for months. Refrigerate once open.

Get more delicious recipes from Annabel, here.


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