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Fragrant Feijoa and Apple Chutney

Name: Fragrant Feijoa and Apple Chutney
Prep time: 20 min
Cook time: 35 min
Yield: 20
Ingredients: 4 apples, peeled and diced; 12 medium to large ripe feijoas, flesh only; 1 onion, finely diced; 1 teaspoon finely chopped or crushed fresh ginger; 6 whole cloves; 1 teaspoon yellow mustard seeds; 1 teaspoon mixed spice; 1 ½ cups white or cider vinegar; 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar

4.5

Preparation

20 mins

Bake

35 mins

Difficulty

Easy

Servings

Feijoa's are plentiful through Autumn, use them to create this gorgeous chutney. It tastes fantastic with soft brie cheese or add a spoonful to casseroles for sweet spiciness.

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Ingredients
Method

Ingredients

4 apples, peeled and diced
12 medium to large ripe feijoas, flesh only
1 onion, finely diced
1 teaspoon finely chopped or crushed fresh ginger
6 whole cloves
1 teaspoon yellow mustard seeds
1 teaspoon mixed spice
1 ½ cups white or cider vinegar
2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar

Chelsea Products in Recipe

Raw Sugar

This natural granulated...

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Reviews

7

What did you think of this recipe?

Oddjob.....Kevin

Looks interesting and delicious. Which is the reason why I'm going to make it. It's quite different from what I usually make. So, I have a question:- How long will this store for.....once it's bottled and sealed? I like to make enough to last a year and to share as well.

CHELSEA SUGAR: Hi there, if bottled in sterilised jars and well sealed, this chutney should last well for 1 year. Make sure you keep it in a cool, dry place!

Anne Barnao

A BRILLIANT RECIPE.Shared a jar or two with my neighbours and they were a real ‚Äòhit'Obviously I'll be making it up again.So delicious with Blue vein cheese on a cracker biscuit.

Mary Binnie

Absolutely beautiful

Paul

Takes a bit longer than stated to reduce to what I liked. About 3 hours or so, but was gorgeous. Not sure if this is shelf stable when properly jar'd up or how long it would last etc.

Krissy

This is a lovely recipe. Just a couple of things to point out, as a first time chutney maker, to other first timers - Dice the Apple up quite small. Also, to Chelsea, we are taught to follow recipes to the letter, this recipe fails to add the mixed spice in the instructions, so I nearly missed putting it in and also does not state that the feijoas should be diced up small too! I reluctantly put mine in whole and had to them stab it all with a knife to chop it up half way through reduction. Otherwise, I love it and am looking forward to sharing jars of it with my family.

Ian

great tasting chutney, I sealed mine in sterilised jars from the oven and they lasted well. I refrigerate when opened and they last a good month or two in the fridge. 8 months later I'm about to open my last jar. Yes like others said, cut smaller cut fruits smaller and cooking time was longer. I'm going to use this recipe again next year, it's a winner.

Cherie

Lovely recipe, great with cheese and crackers or in tasty sandwiches - though I find to get it cooked down to a thicker consistency takes a LOT longer than stated.

Method

Combine apples, feijoas, onion, ginger, cloves and mustard seeds in a large heavy based saucepan and heat gently for 5 minutes until the fruits start to release their juices. Add the vinegar and sugar and stir over a low heat until sugar has dissolved then increase heat and simmer for 20-30 minutes until thick and saucy or desired consistency. Spoon into sterile jars and seal or store covered in the refrigerator for up to 3 weeks.

Makes 3-4 cups.