Feijoa Chutney Recipe

How would you describe what feijoas look like and how they taste? Sybil Kapoor, one of Britain’s best known food writers describes them as hairless green kiwis which taste like something between a pineapple, a guava and a strawberry, with fresh green notes.

Walter Nicholls in the Washington Post sees them as small, egg-shaped and smooth skinned with fragrant, cream-colored flesh that has a sweet and tart flavour with hints of pineapple, banana and some say quince and mint.

Eat lots of them. They are low in cholesterol, and contain significant amounts of vitamin C, antioxidants and fibre. The New York Times once called them the healthiest fruit in the world.

When they are freshly harvested there is no better way of eating them than cutting them in half and scooping the fragrant flesh out of the skin with a teaspoon. Feijoa always partner well with apples in crumbles or cakes.

This week I created a not too spicy feijoa chutney. It is easy to make and goes well with cold lamb. Or serve it on crackers with some camembert cheese .

Feijoa Chutney


2 cups of chopped feijoa flesh
1/2 cup of sultanas
2 onions (chopped)
1 cup of brown sugar
1 1/2 cups of apple cider vinegar
1 teaspoon of salt
1 tablespoon of garam masala
1 tablespoon of freshly ground ginger
1 cinnamon stick


1 .Put all the ingredients in a bowl and leave for a couple of hours for the sugar to dissolve and the flavours to mingle

2. Then put in a large heavy-based saucepan

3. Bring the mixture to the boil

4. Turn down the heat and let it simmer gently.

5. Stir from time to time.

6. It will be done when the chutney looks thick and syrupy.

7. This will take about 45 minutes-1 hour

8. Let it cool before eating.

9. It will keep for a couple of weeks in the fridge.

10. Or ladle it into sterilised jars, seal and store in a cool dark place.

By Lyn Potter. Read more from Lyn at her new blog Shoot and EatBr />
http://focussedonfood.blogspot.comBr />