Feijoa Chutney — New Zealand
A Kiwi-style whole-feijoa chutney with apple, onion, vinegar, brown sugar, lemon, and warm spices.
Ingredients
Feijoa Chutney
- 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
Method
- 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.
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Recipe Notes
Safety status: incomplete/untested for shelf-stable home canning. Hot filling or sterilizing empty jars does not replace a validated filled-jar heat process. Refrigerate or freeze. For shelf-stable chutney, use a tested formula with fixed acidity, jar size, headspace, processing time, and altitude adjustment.
Exact source: https://aussiehomecook.com/feijoa-chutney/