Feijoa & Date Chutney

It’s time to start hunting out all the small jars and mismatched lids you’ve squirreled away over summer - as the feijoa season is upon us. Try this fabulous Essence favourite.

This recipe makes 3 litres of chutney.

Prep time: 20 mins

Cooking time: 1.5 to 2 hours

Ingredients

  • 1kg of feijoas

  • 500g onions

  • 300g raisins

  • 500g dates (pitted)

  • 1 cinnamon stick

  • 500g brown sugar

  • 1 tablespoon ground ginger

  • 1 tablespoon curry powder

  • 1 teaspoon ground cloves

  • 1/4 teaspoon cayenne pepper

  • 4 teaspoon salt

  • 4 cups malt vinegar

Method:

 Wash the feijoas and finely slice them.

Chop the onions finely and roughly chop the raisins and dates.

Mix all ingredients in a large saucepan, bring to the boil and cook slowly for 1.5 t0 2 hours, until the chutney is thick.

Allow to cool and then spoon into hot, clean jars and seal.

Serving suggestion:

Crackers and creamy blue cheese.

NOURISHINGMelanie Cox