Feijoa Chutney

Kiwifruit Chutney CU_siteI’ve never been much of a fan of chutneys and relishes to tell you the truth – I’ve always tended to leave them on the side of the plate untouched. I think it’s because they were never on the menu as I was growing up and so they’ve always felt a bit surplus to requirement.

But then, just occasionally, I’ve sampled one that knocks my socks off – one that doesn’t just complement the food it comes with, but takes it to new heights of deliciousness. It’s at those times that I’ve thought I really must get around to making some… Well, that day arrived when my feijoa tree unceremoniously dumped its first wave of fruit on my lawn.


When confronted with a large pile of feijoas your mind races through the culinary possibilities. Preserves? Crumble? Tarte Tatin? Then the ‘aha’ moment – chutney… of course! So I rescued the feijoas from the clutches of the pesky starlings and immediately searched for a feijoa chutney recipe. I didn’t have to go far before I found this one on Cavegirl.co.nz – and BTW, you must go check this New Zealand based site out if you’re interested in healthy, whole food recipes – it’s a good’un.

So, anyway, I whipped up a batch of chutney the same day and, may I say, this stuff is seriously tasty. What’s more it’s totally nutritious. With its perfect blend of sweet, sour and spicy notes, you’re going to want to slather it all over your face cheese or pâté, or use it to spice up your curry, meat dish or vege bake. Or, you might want to put it in cute jars and give them away as gifts. I put mine into three cup-sized glass jars – gave two away to family and kept one for myself. Of course, I may regret having done that once I reach the bottom of the jar!

Kiwifruit Chutney_site


Makes about 3 cups

Ingredients: (This recipe uses metric measurements. Click here for unit converter)

  • 3 cups feijoa flesh (scoop out the inside of the feijoas)
  • 1 cup of dates (chopped roughly)
  • 1/4 cup dried apricots (sliced thinly)
  • 1 large red onion (chopped)
  • 1 lime (sliced thinly, then roughly chopped, skin and all)
  • 3/4 cup cider vinegar
  • 1 teaspoon honey
  • 1/4 cup water
  • 1 teaspoon of ground ginger
  • Pinch cayenne pepper
  • Pinch of salt


  1. Put all ingredients into a heavy bottom pot (to avoid burning the ingredients).
  2. Bring to the boil, then turn heat to low and simmer for 30-40 minutes till it thickens (I actually simmered mine for about an hour to get a more emulsified mixture).
  3. Spoon into sterilised jars.

Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting


2 thoughts on “Feijoa Chutney

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