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Feijoa Chutney

Feijoa Chutney

This recipe has been taken from a favourite book "A New Zealand Country Harvest Cookbook" by Gilian Painter and it is one of those well-thumbed books that has become an essential in my library.


  • 1.5 kg feijoas
  • 1 kg onions
  • 1/2 cup crystallised ginger
  • 2 cups sultanans
  • 2 cups brown sugar
  • 1 teaspoon ground cloves
  • 3 teaspoons curry powder
  • 2 tablespoons salt
  • 1 litre malt vinegar


  1. Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer for 1-1½ hours, stirring regularly until thick.
  2. Pour into hot, sterilised, dry jars. Cover with a clean tea towel and seal and label when cold.

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