Feijoa Chutney
Prep time 10 minutes. Cook time 1 hour.
Dont skimp on the sugar you need it to balance the bitterness of the feijoa skin And to help preserve the chutney.

Feijoa chutney. Saute for 3-4 minutes and then add the rest of the ingredients. Over medium heat add onion and feijoa to a medium sized saucepan. 24Feijoa chutney in a serving bowl.
1 kg of feijoa pulp no skins smashed in a blender or food processor. You could use white sugar instead if you like but it. 29My Feijoa Chutney recipe I have developed for a more savoury than sweet palate.
Leaving the skin on half the feijoa content makes for a more tart chutney if you prefer a sweeter result you can peel all the feijoas. 19Wash feijoas thoroughly dont peel them but top and tail them and dice. Adds much needed sweetness and some caramel flavor to this chutney.
Deliciously dark and rich this feijoa chutney is the perfect pairing with any ripe cheese on delicious Sesameal crackers. Feel free to tinker with it for your own personal preference. Bring the mixture to the boil and then turn heat.
500 gm of onions likewise blitzed.
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