Feijoa & Apple Chutney — New Zealand-Style Sweet & Spicy Relish

🛒 Ingredients

• #Fruit Base;
• 500 g feijoas — peeled and chopped (approx. 8–10 medium fruit)
• 300 g apples — peeled, cored, diced (firm, crisp varieties work best)
• 1 medium onion — very finely chopped
• #Sweetener & Liquid;
• 250 g brown sugar or coconut sugar.. 300 ml apple cider vinegar
• 100 g raisins or sultanas.. 1 tsp sea salt
• #Warm Spices;
• 1 tsp ground cinnamon.. ½ tsp ground ginger
• ¼ tsp ground cloves.. ¼ tsp black pepper
• 1–2 dried chillies — crushed (optional, gentle heat)
• 1 strip lemon zest — optional, brightens flavour

👩‍🍳 Instructions

1. 1

   Prep the fruit: Peel feijoas and chop into small chunks. Peel, core, and dice apples to roughly the same size. Finely chop the onion. Place all three into a heavy-based preserving pan.

2. 2

   Combine everything: Add raisins, sugar, vinegar, salt, and all spices to the pan. Stir gently over low heat until sugar dissolves completely.

3. 3

   Simmer slowly: Bring to a very gentle boil, then reduce heat to low. Simmer uncovered for 35–45 minutes, stirring occasionally — especially toward the end — until thick and glossy. The fruit should be tender but still hold some shape, and the liquid should thickly coat the back of a spoon.

4. 4

   Check consistency & taste: Taste and adjust — add a little more vinegar if too sweet, or a pinch more sugar if too sharp. Remember it thickens significantly as it cools!

5. 5

   Jar & store: Ladle hot chutney immediately into clean, warm, sterilised glass jars. Seal tightly with lids. Let cool completely — the flavours continue to deepen and meld as it stands. Store in a cool, dark place. Once opened, keep refrigerated and use within 4–6 weeks.