Feijoa Chutney
INGREDIENTS
1.5 kg feijoas
1 kg onions
1/2 cup crystallised ginger
2 cups sultanans
2 cups brown sugar
1 teaspoon ground cloves
3 teaspoons curry powder
2 tablespoons salt
1 litre malt vinegar
1 kg onions
1/2 cup crystallised ginger
2 cups sultanans
2 cups brown sugar
1 teaspoon ground cloves
3 teaspoons curry powder
2 tablespoons salt
1 litre malt vinegar
This recipe has been taken from a favourite book "A New Zealand Country Harvest Cookbook" by Gilian Painter and it is one of those well-thumbed books that has become an essential in my library.
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METHOD
1. Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer for 1-1½ hours, stirring regularly until thick.
2. Pour into hot, sterilised, dry jars. Cover with a clean tea towel and seal and label when cold.
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