'Tis the season for feijoas!

'Tis the season for feijoas!

My favourite time of year... FEIJOA SEASON! How do you use up yours? One of my favourite things to do on a lazy Sunday afternoon is whip up a batch of this feijoa chutney recipe from My Underground Kitchen - it was shared with me by one of my Instagram followers and the best part is... no peeling required!!

Feijoas are quintessentially Kiwi, and thanks to this tasty condiment (which only gets better as it ages) you can enjoy them year round. 


Feijoa Chutney

makes 6 cups | to prep 10 minutes | to cook 1 1⁄2 hours


1kg feijoas, topped and tailed
500g onions, diced

300g golden raisins

500g chopped dates
500g brown sugar

1 tablespoon ground ginger

1 tablespoon mild curry powder
1 teaspoon ground cloves

1⁄4 teaspoon cayenne pepper

4 teaspoons salt

4 cups cider (or malt) vinegar
freshly ground black pepper


Halve your feijoas; the bigger your halves, the chunkier your chutney, so cut them in quarters if you prefer a finer texture. Add all of the ingredients except the pepper to a heavy-based saucepan and cook over a low heat for 1–11⁄2 hours, stirring occasionally, until thick. Season to taste with freshly ground black pepper.

Decant into sterilised jars (see below), making sure there are no air pockets. This chutney is best if you leave it to mature for 1–2 months, but i can never wait that long! Store in the fridge for up to 6 months.


Sterilising jars

To be extra certain your jar is only going to preserve chutney, 
and not something else funky, it’s best to sterilise them before filling. Sterilising is pretty easy. Wash the jars and lids in hot, soapy water and then place in the oven at 150°c for 15 minutes. Take care when handling hot jars. Put hot contents in hot jars, or wait for hot jars to cool before you fill them with ingredients at room temperature.