This chutney goes beautifully with almost everything - cheese and crackers, smeared on some roast pork and crackling, some lamb loin chops rubbed with cumin, coriander and garam marsala before pan frying. Splendid!               

Makes approx. 3 cups

←                 3 cups feijoa flesh, scooped from the skins

←                 1 onion, diced

←                 ½ cup currants

←                 1 cup apple cider vinegar

←                 1 cup loosely packed brown sugar

←                 1 tbsp salt

←                 1 tsp ground ginger

←                 2 tbsp allspice

←                 ¼ tsp ground cloves

←                 Zest from one lemon

Put all ingredients into a saucepan bring to the boil. Simmer for approx 45 minutes to one hour or until it begins to thicken slightly. Stir as often as you can be bothered or often enough to prevent it catching on the bottom.

Pour into sterilised jars.