When the feijoa fall…they fall!
When there are more fresh fruit than you can eat we love this roasted feijoa chutney recipe as a way of capturing a unique rich, smoky feijoa flavour to enjoy throughout the year.
Ingredients
- 2 kg feijoa – skin on: woop!
- 550g red onions
- 4 small lemons
- 5 large red chillies (we love it with seeds in but you can omit for a milder chutney)
- 800g raw sugar
- 200 ml apple cider vinegar
- 3 tsp salt
- 1 large cinnamon quill
- 6 green cardamon
- 6 black cardamon (give a beautiful smoky flavour)
- 2 tsp dried chilli flakes
Preparation, day 1:
- Top & tail unpeeled feijoa (remove any blemished skin or bruised fruit) & whizz in the food processor (or chop finely). It’ll look a bit like chunky guacamole!
- Quarter the lemons – whizz & add to feijoa in a large pan or bowl (it’s going to macerate overnight).
- Same with the onion & fresh chillies.
- Add salt & vinegar & combine (now it really looks like guac!).
- Pour the sugar over & leave overnight.
Next day:
- Pour into a large roasting dish & add whole spices.
- Roast at 180°C for 2-3 hrs until thick, stirring from time to time to reduce washing up nightmare (it will thicken further as it cools).
- Sterilise 4-5 utility jars or equivalent recycled jars & lids (a good hot wash & 20 mins at 150°C in the oven does the trick for jars, boiling water soak will work for lids).
- Once the chutney is thick and a deep red colour, remove the whole spices (as many as you can find anyway!) & carefully spoon into warm jars.
- It will store for up to a year…but isn’t likely to last that long!
Serve as the perfect accompaniment to a warming, nourishing daal & rice to get all 6 ayurvedic tastes in one meal
