Good for turning those slightly turned feijoas into delicious chutney - a great complement for meats and salads.
3 kg peeled feijoas, roughly chopped
1 kg peeled red onions, finely sliced
8 large green chilies,stems removed, cut into fine strips
2 kg castor sugar
2 large dessert spoons sea salt
330mls cider vinegar
5 large sweet lemons -the juice and the zest cut into fine strips
1 10cm piece of manuka branch, with leaves, washed
1 cinnamon quill, broken up roughly
6 green cardamon, crushed
6 black cardamon
1 dessertspoon dried chili flakes
Mix the first 7 ingredients together and leave in a covered bowl overnight.
Next day add remaining ingredients and mix well, then place in a non corrosive roasting dish and place in an oven, preheated to 180 -Med
It will take between 2-3 hours to cook, at which point you will need to have stirred it from time to time.
It is cooked when the liquid has mostly evaporated and the onions and fruit have begun to caramelise slightly.
Taste for seasoning, then spoon into very hot sterilised jars and seal.
I always let them cool down, then store in the fridge or a very cool room away from the sun. Leave for a week before using.