Harvest Feijoa Chutney 1

1.5 kg feijoas, peeled and chopped, 1 kg onions, peeled and finely diced, ½ cup crystallised ginger, diced, 2 cups currants, 2 cups brown sugar, 1 teaspoon mixed spice, 3 kaffir lime leaves, julienned, 3 teaspoons curry powder, 1 litre cider vinegar 

Method:

1. In a large pan combine all ingredients, stir to the boil
2. On the lowest heat, simmer until thick
3. Pour into sterilised jars and seal once cool

Feijoa Chutney 2

2 cups Feijoa flesh chopped, 2 large onions, peeled and diced, ½ cup sultanas, 1 cup firmly packed brown sugar, 2 cups cider vinegar, 1 teaspoon salt, 1 tablespoon curry powder, 

Method:

1. Place all ingredients in a large heavy-based saucepan.  Bring to the boil, stir until sugar has dissolved.  Turn down heat and simmer hard for 30-45 minutes, stirring regularly until thin and syrupy.
2. Ladle mixture into sterilised jars.  Be sure they are well sealed. Store in a cool, dark place.

 
Feijoa Chutney 3

2 lb feijoas, 2 med onions, 2 apples, 1 tablespoon salt, ½ oz mixed spice, 15 oz malt vinegar, 1 lb brown sugar, 1 teaspoon cayenne pepper

Method:

1. Peel and chop fruit and veg.
2. Add vinegar bring to boil and simmer ½ hour, stirring
3. Add remaining ingredients and boil ½- ¾ until well blended

Feijoa Jam

2 lbs feijoas, peeled and sliced, ½ cup water, 1 lemon juice and zest, 4 cups warmed white sugar

Method:

1. Place feijoas, water, lemon juce and zest in a large stainless steel pot and bring to the boil, simmer and cook until fruit is soft, around 25 minutes.
2. Add warmed sugar and stir until it dissolves.
3. Bring jam to a rapid boil and boil without stirring until the mixture reaches the setting point, around 20 minutes.
4. Pour jam into hot sterilized jars and seal and process.

1. Chop the peeled feijoas.  Place in a food processor and pulp well
2. Place pulped feijoas in a very  large glass bowl with the sugar, lemon juice, fresh grated ginger and water.
3. Microwave on high for 5 minutes, then stir
4. Cook for another 10 minutes, stirring once, then pour into jars and seal

1 large can of apricots –chopped, keep juice, 1 kg feijoas, ¼ cup lemon juice, 4 cups sugar – heat sugar in oven to make warm clean jars with screw-top lids

Method:

1. Wash feijoas and trip off flower ends
2. Chop fruit without peeling
3. Into a pot, add fruit together with lemon juice and warm sugar
4. Stir a few times to dissolve sugar
5. Bring to the boil and boil briskly until a setting test is reached
6. Pack and seal into clean jars

Feijoa & Prune Indian Relish

1 kg feijoas – remove flower stalk and chopped, 2 granny smith apples – chopped. Leave skins on, 1 pkt pitted pruned, ½ pkt currents, ½ pkt sugared ginger – finely chopped, 2 red onions – chopped, Couple chopped garlic, 1 tablespoon mustard seeds, 1 tablespoon grated ginger, 1 teaspoon grated ginger, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 kg sugar, 2 tablespoons molasses, 2 ½ cups malt vinegar, 1 teaspoon each cayenne pepper, all spice, mixed spice, ½ teaspoon five spice

Method:

1. Bring all ingredients to the boil and simmer away about 1 hour
2. Cool then add 1 teaspoon citric acid
3. Then store in clean screwtop jars

Feijoa Salsa

3 feijoas, peeled and finely chopped, 1 small onion, peeled and finely chopped, 1 tablespoon finely chopped fresh coriander, 1 table spoon brown sugar, Fresh ground black pepper

Method:

1. Mix all ingredients together
2. Place in small bowl and let flavour mingle for and hour before serving 

Can be used with steak, fish, chicken or even potoato wedges.  Also great in rolls with cheese.