As the Feijoa season will be over soon, I decided we had to make a chutney. I wish we’d made it earlier to have with the cold lamb left over from last week’s recipe! Again quantities don’t need to be precise.
About 1.5 Kg feijoas, peeled and chopped.
500-600g apples cored and chopped (not peeled).
500-600g onions, peeled and roughly chopped
1 bottle (750ml) malt vinegar
1 tsp cayenne pepper
1 tsp chilli flakes (optional)
30g mixed spice
1 tbsp salt
1kg brown sugar
Good handful of a dried fruit such as sultanas, raisins or cranberries.
*Tahsin also have a great selection of dried fruits including dried sour cherries which I plan to use another time.
1. Put all the ingredients into a large pot and bring it to the boil. Cook for about 2hours or little longer.
2. Put into sterilized jars and leave for 6 weeks before you use some. This gives all the flavours time to combine a balance although I already like the taste of the little we scraped out of the pot.. Something to have for the weekend!