Makes a fabulous chutney that is perfect with cheese platters or on cold meat sandwiches. Aromatic fruit like Feijoas make an excellent chutney and this is such an easy one to do. Looks fantastic in our little 250ml GoodLife jars.
1Kg feijoas – I like to use a mix of firmer and soft ones for different flavours. Quarter of the fruit should be wiped clean ends removed and finely sliced with skin on – with the rest of the feijoas scoop out the middle fruit segment, roughly chop and add to pot. This will give some texture to the mix.
500grams onion – finely chopped
300grams sultanas – roughly chopped
500grams pitted dates – roughly chopped
500grams brown sugar
1 Tablespoon ground ginger
1 Tablespoon curry powder
1 level teaspoon ground cloves
¼ teaspoon cayenne pepper
4 teaspoons of salt
4 cups of malt vinegar
Simply combine all the ingredients into a large pot with a solid base saucepan and bring to the boil. Give it a good stir and cook very gently over a low heat for 1 ½ to 2 hours with no lid, checking every so often till it looks lovely and thick. Careful not to let it catch on the bottom of the pot as the burnt flavour will permeate through the whole chutney.
When you are happy with the consistency, spoon into our hot sterilised jars leaving a gap between the mix and top of the jar, then screw on the lids tightly. (jars will have been heating in the oven for at least 20minutes on 100oC). GoodLife 250ml jars are the perfect companion for this recipe.
Don’t forget to put your hot jars onto a wooden board to fill and wipe the rim of each jar with a cloth dunked in vinegar to remove any residue that might prevent a good seal on your jar. Wipe the jars when cooled and sealed and label before putting away. If using dome seal and band remove the band before storage and check the dome is sealed.
It is important that you never put your hot jars onto a cold bench to fill as this may shock the glass and cause breakage. Filling jars individually one at a time from the oven ensures everything is nice and hot.