It's not a kiwi Easter without a boat load of Feijoas. If you are anything like us, you are trying to come up with ways to keep up with the supply. Fear not, we know how to use up all of those feijoas so you can reap the rewards all year long. If you don't have a feijoa tree and it is mid April in NZ then you probably don't need to go far to find someone that is quite happy to load you up!
1 kg feijoas, peeled and chopped
1 large onion, chopped
1 cup organic raisins
1 cup brown sugar
1 cup apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoon citrus peel
1 teaspoon salt
In a large pot, combine the feijoas, onion, raisins, brown sugar, apple cider vinegar, cinnamon, ginger, and salt.
Stir the mixture to combine and bring it to a boil over medium-high heat.
Reduce the heat to low and simmer the chutney for 1 to 1 1/2 hours, stirring occasionally, until the feijoas are soft and the mixture has thickened.
Once the chutney has thickened, remove it from the heat and let it cool to room temperature.
Transfer the chutney to clean, sterilized jars, and seal tightly.
Store the chutney in a cool, dark place for at least 1 week before using to allow the flavors to develop.
Serve the chutney with cheese, crackers, or your favorite meat dish. Enjoy!