Spicy feijoa Chutney
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By Paul Roberts
Spicy feijoa Chutney
8 steps
Prep:20minCook:1h
Feijoa chutney with a jam like texture and spicy aroma. Double the recipe if you have the fruit
Updated at: Mon, 02 Sep 2024 00:20:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
4
Low
Nutrition per serving
Calories32.1 kcal (2%)
Total Fat0.1 g (0%)
Carbs7.7 g (3%)
Sugars6.3 g (7%)
Protein0.4 g (1%)
Sodium48.5 mg (2%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
50 servings
500gfeijoas
sliced from about large feijoas
250gapples
peeled and chopped
50graisins
or sultanas
150gonions
red, or shallots finely sliced or diced ion or two shallots
250mlapple cider vinegar
200gbrown sugar
1 teaspoonpink salt
coarse
1 tablespoonginger root
peeled and grated
3garlic cloves
peeled and minced
2 basketred chillies
fire, de-seeded and sliced fine
1star anise
whole
1Zest of lemon
Instructions
Step 1
1. Fry the onions with garlic, chilli and ginger for a minute or two in a large pot.
Step 2
2. Add remaining ingredients, cover and bring to a boil.
Step 3
3. Remove the lid, and simmer over low heat for up to an hour, stirring to stop it sticking
Step 4
4. Remove from heat once all excess liquid has been cooked off and a wooden spoon leaves a channel at the bottom of the pot.
Step 5
5. Spoon into sterile jar while warm, then cap. Allow the flavours to develop over 6 weeks before enjoying. Refrigerate once open.
Step 6
Large pot
Step 7
Hand blender
Step 8
500ml capacity glass jar (sealable)
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