Spicy Feijoa Chutney
700 g or 7 large feijoas peeled and cut into large dice
1,000 g or 2 apples, peeled, cored, and diced
2 onions, diced
4 cloves garlic, finely chopped
¾ cup raisons or sultanas
1¾ cups raw sugar
1 Tblspn mixed spice
1½ tsp dried chilli flakes
1 Tblspn salt
1¼ cider vinegar
- Put all ingredience in a large saucespoon
- bring to a simmer over a meduium heat stirring
- cook uncovered until the fruit is soft and the mixture is thick
- this should take about 45 to 60 minutes
- if it becomes too thick add more vinegar
- spoon the chutney into sterilised jay and seal
Makes 4 x 350ml jars
Preparation: 10 minutes
