I just love feijoas, and like to eat as many as I can in their short season, a season which is rapidly coming to an end, filling my with a sense of urgency - I must make the most of this most delicious fruit.
My friend Mel gave me her mother's feijoa chutney recipe, which with her permission I pass on to you. I have cut the recipe down to quantities that suit me. A jar of chutney probably lasts me six months, so the amount below gives enough for me and some to give away - sharing the joy with home made preserves.
Mel's Mum's Feijoa Chutney
Makes about 4 small jars
250g of feijoas, washed, trimmed and sliced
125g onions, chopped
75g raisins, chopped
125g pitted dates, chopped
125g brown sugar
1t ground ginger
1t cumin (curry powder was specified, but I had to improvise!)
4 cloves, ground in a mortar and pestle
A knife tip of cayenne pepper
Put all ingredients in a large saucepan. Bring to the boil and cook gently for 1½ - 2hrs until the chutney is thick. Pour into steralized jars and seal.
Thanks Mel, and I hope you have a lovely time on your travels!