Safety classification
Unsafe as written
Testing authority: New Zealand source
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: No shelf-stable schedule should be inferred beyond the source qualification and safety warning.
Safety classification
Unsafe as written
Testing authority: New Zealand source
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: No shelf-stable schedule should be inferred beyond the source qualification and safety warning.
Publisher source
Preparation timeline
- Remove the flower ends from the feijoas and dice the whole fruit. Peel, core, and dice the apples; peel and dice the onions. Zest and juice the lemon; seed and finely chop the chilies.
- Combine all ingredients in a large nonreactive pot. Stir and heat over medium heat until bubbling.
- Cover and simmer on low for 3 to 4 hours. During the final hour remove the lid and stir frequently until rich brown and thick enough that a spoon trail closes slowly.
- Transfer hot chutney to clean heat-safe jars, cool on a heatproof surface, and label.
- The source provides hot-fill directions but no validated
canning process. Refrigerate promptly or freeze with suitable headspace. Do not store this version at room temperature.
Equipment
- Large nonreactive pot
- Heat-safe jars
- Preserving funnel
Visual method guide
- Prepare: Remove the flower ends from the feijoas and dice the whole fruit. Peel, core, and dice the apples; peel and dice the onions. Zest and juice the lemon; seed and finely chop the chilies.
- Combine or cook: Combine all ingredients in a large nonreactive pot. Stir and heat over medium heat until bubbling.
- Fill: Cover and simmer on low for 3 to 4 hours. During the final hour remove the lid and stir frequently until rich brown and thick enough that a spoon trail closes slowly.
- Process: Transfer hot chutney to clean heat-safe jars, cool on a heatproof surface, and label.
Safety summary
⚠️ Safety classification: incomplete/untested for shelf-stable home
Safe adaptation: Refrigerate promptly or freeze with suitable expansion headspace. For room-temperature storage, use a research-tested chutney formula with fixed ingredient proportions and a complete boiling-water process.
UNSAFE — DO NOT USE AS WRITTEN. Hot fill is not a validated
Treat this as a refrigerated or frozen preparation, or replace it with a complete tested shelf-stable formula.
Do not infer a
When a validated process is absent, cool promptly and refrigerate or freeze; do not store at room temperature.
Editorial review: Safety classification and source limitations were reviewed. Re-review after any source or recipe change.
About this recipe
A Kiwi-style whole-feijoa chutney with apple, onion, vinegar, brown sugar, lemon, and warm spices.
Before you begin
- Method
- Boiling-water
canning - Headspace
- Use the recipe-card headspace
- Recipe standard
- Use the complete formula and directions in the recipe card.
Safety classification
Unsafe as written
Testing authority: New Zealand source
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: No shelf-stable schedule should be inferred beyond the source qualification and safety warning.
Feijoa Chutney — New Zealand
Ingredients
- 1 kg fresh feijoas flower ends removed; diced with skins
- 500 g apples peeled, cored, and diced
- 500 g brown onions peeled and diced; about 2 large
- 3/4 cup white wine vinegar
- 1 1/4 cups brown sugar tightly packed; about 275 g
- 1/4 cup fresh lemon juice
- 1 medium lemon zest
- 3/4 tsp Chinese five-spice
- 3/4 tsp ground ginger
- 2 tsp yellow mustard seeds
- 3 medium-heat chilies seeded and finely chopped
- 1 cup water
Equipment
- Large nonreactive pot with lid
- Heat-safe jars clean, with lids
- Preserving funnel optional
Directions
- Remove the flower ends from the feijoas and dice the whole fruit. Peel, core, and dice the apples; peel and dice the onions. Zest and juice the lemon; seed and finely chop the chilies.
- Combine all ingredients in a large nonreactive pot. Stir and heat over medium heat until bubbling.
- Cover and simmer on low for 3 to 4 hours. During the final hour remove the lid and stir frequently until rich brown and thick enough that a spoon trail closes slowly.
- Transfer hot chutney to clean heat-safe jars, cool on a heatproof surface, and label.
- The source provides hot-fill directions but no validated canning process. Refrigerate promptly or freeze with suitable headspace. Do not store this version at room temperature.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
After opening, refrigerate the product and use it in ways appropriate to this recipe.
Frequently asked questions
Can I change the recipe?
Do not change safety-critical proportions, jar size, headspace,
What if a jar does not seal?
Follow the cited source’s instructions for an unsealed jar; refrigerate promptly when required.
Comparison and context
A Kiwi-style whole-feijoa chutney with apple, onion, vinegar, brown sugar, lemon, and warm spices.
Troubleshooting
The source provides hot-fill directions but no validated
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: August, September, October
How much of the main ingredient should I grow?
Not calculated for an unsafe or untested method
This recipe does not have a reliable garden conversion. Plan a purchase or harvest separately, and do not use garden estimates to alter the tested recipe.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.