Wednesday, May 1, 2013

Feijoa Chutney


500g feijoas
500g onions
1 cup dates
1 cup raisins
1 cup brown sugar
2 tblsp salt
500mls malt vinegar
½ tblsp curry powder
½ tblsp ground ginger
½ tsp cayenne pepper
½ tsp ground cloves
Wipe feijoas, trim ends and chop.
Peel and finely chop onions.
Coarsely chop raisins and dates.
Place all in a large saucepan, along with the other ingredients.
Bring to the boil, stirring well.
Cook gently for 1½ – 2 hours until the chutney is thick.
Stir on occasion during this process to make sure it doesn’t catch on the bottom of the saucepan.
Spoon into hot clean jars, and seal.
Best stored for at least a month before using.

The picture above shows feijoa chutney served with my self crusting quiche

No comments :

Post a Comment