Ingredients

• 1.5 kg feijoas, peeled and chopped
• 500g onions, finely sliced
• 1 litre malt vinegar
• 750g brown sugar                                              
• 1 tbsp salt
• 1 tbsp ground ginger
• 2 tbsp Sri Lankan thunapaha (Not Roasted)
• 1 tbsp crushed garlic
• finely grated zest of 1 lemon
• ½ tsp cayenne
• ½ tsp ground cloves
• ¼ tsp of black pepper (Optional)

Method:

Place all ingredients in a large saucepan and boil slowly for approximately 1-1 1⁄2 hours, stirring occasionally, until mixture is thick and brown. 

Bottle while warm. Keeps for months. 

Refrigerate once opened.

Feijoa Chutney goes very well with cheese and crackers.

Niluka S. Velathanthiri – Palmerston North