Indian spiced feijoa chutney

This chutney is just so darn good! It’s divine with cheese and crackers or with a curry or dollop a bit in a casserole. 

Makes 2-3 cups

2kg ripe feijoas

¼ cup cooking oil

1 tbsp each turmeric, ground cumin, ground coriander, ginger, chilli powder

2 tbsps mustard seeds

400g brown sugar

500mls white vinegar

1 tbsp salt

1. Scoop half the feijoa and chop the rest, skins and all.
2. In a medium-large saucepan, fry all the spices in cooking oil. Add remaining ingredients, bring to the boil then simmer for one hour or until thickened and reduced.
3. Spoon/pour into sterilised jars, wipe any spills from jars and secure lids. Store in a cool, dark place and try to leave them for 2 weeks for the flavours to develop.

Other great ideas for feijoas:

• Make an Eton mess with meringue, feijoa, cream and grated chocolate
• Feijoa & ginger jam
• Dot some chopped feijoa onto your favourite chocolate cake batter before baking