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Feijoa Pear & Ginger Chutney.

This is my go-to chutney recipe that I often make in autumn when we have excess fruit on hand. Here I have used feijoa and pear as the base fruit however any combination of autumn fruit can be used. The pear adds pectin to help set the chutney without loads of added sugar.

Ingredients

  • 1 kg scooped feijoa flesh
  • 1 kg pears or apples; peeled cored and roughly chopped into 1cm dice
  • 2 medium onions finely chopped
  • 4 garlic cloves finely chopped
  • 3 cm piece fresh ginger peeled and roughly chopped
  • 1 cup raisins or sultanas
  • 1/2 cup sugar
  • 1 teaspoon sea salt
  • 1 teaspoon mixed spice
  • 1/2 cup malt or apple cider vinegar

Instructions

  • In a large pot combine all the ingredients. Leave to stand for an hour to infuse the flavours and soften the fruit.
  • Bring to a gentle boil. Simmer on a low heat for 1 1/2 hours until thickened - it will thicken more as it cools.
  • Carefully spoon the hot chutney into hot sterilised jars. Screw on the lids and leave to cool on a wooden board. Store chutney in a cool, dark place for up to a year. Once opened keep refrigerated.

Notes

Find tips on preserving and sterilising jars HERE