Feijoa Chutney

Feijoa season is upon us and trees all around New Zealand are dripping with fruit.  If you are fortunate to have a tree or a supply of fruit then you are likely to be wondering what to do with them all.  This recipe makes just a few jars of a very tasty chutney, but you can always increase the quantities if you want more.

3 cups feijoas, peeled and chopped

2 onions, peeled and chopped

1/2 cup sultanas

1 cup brown sugar

2 cups cider vinegar

1 tsp salt

1 tbsp curry powder

Place all ingredients in preserving pan.  Bring to the boil, stirring until the sugar has dissolved.  Turn down the heat and simmer hard for 30-45 minutes, stirring regularly until thick and syrupy.  Check regularly towards the end as it can start to catch on the bottom of the pan.  Ladle the chutney into sterilised jars and seal.

Makes 3 small jars