Feijoa chutney recipes

Feijoa Chutney

Feijoa Chutney

Ingredients500g feijoas500g onions1 cup dates 1 cup raisins1 cup brown sugar2 tblsp salt500mls malt vinegar½ tblsp curry powder½ tblsp ground ginger½ tsp cayenne pepper½ tsp ground cloves    Wipe feijoas, trim ends and chop. Cook gently for 1½ – 2 hours until the chutney is thick. The picture above shows feijoachutney served with my self crusting quiche 500g feijoas
Feijoa and Ginger Chutney

Feijoa and Ginger Chutney

Put the prepared feijoas, apples, onions and ginger into a heavy based preserving pan or wide based saucepan
Feijoa

Feijoa

They are yummy as fruit juice and chutneys too. Feijoa fruit have a distinctive smell. The ester methyl benzoate smells strongly of feijoas and the aroma of the fruit is caused mostly by this and other closely related esters
Black Boy Peach & Raspberry Jam

Black Boy Peach & Raspberry Jam

I also have my eye on feijoas, walnuts, figs, more pears, and olives - all yet to ripen. Unlike other peaches, they are in my opinion better suited to stewing or poaching than eaten fresh, and they are also beautiful made into jams and chutneys
Birthday rillettes

Birthday rillettes

She served them with bread and butter, tiny gherkins (cornichons) and her own feijoachutney. fruity chutney
Countdown CheeseFest 2016 – review

Countdown CheeseFest 2016 – review

Zoe Bone’s amazing fruit pastes were a hit and I bought the plum and feijoa varieties. There are a few complimentary products such as crackers, fruit paste, chutney, and of course, beer and wine

The Auckland Food Show 2017 experience

I tried the Feijoa and Ginger Jam and am itching to make a cake out of it. No Shortcuts – Gourmet Chutney – I discovered their Sambal Ulek and have thrown away my malaysia-made jars of sambal

Feijoa chutney

1. Place all ingredients in a large heavy-based saucepan. Bring to the boil, stirring until sugar has dissolved
Feijoa Relish

Feijoa Relish

Pickles, chutneys and relishes are best left for a few weeks before tasting as the flavour improves with time
Almost Soup Time Again

Almost Soup Time Again

Autumn is such a bountiful season and of course one of the busiest - we've had loads of passion fruit this year, the persimmons and figs are colouring nicely, and the feijoa tree is threatening to unleash the usual truckloads of fruit in a few weeks
Summer fruit and preserved grape leaves

Summer fruit and preserved grape leaves

So, summer revisited and autumn is on its way - passionfruit, pears, red capsicums and chillies, figs, feijoas in April, limes and other citrus soon, and persimmons
Mmmmm Mushroom Soup

Mmmmm Mushroom Soup

Apart from the mushrooms, which I've now made into base soup mixtures and frozen ready to stir in the flour and milk, there is so much produce to deal with - basil to be turned into pesto and frozen, tomatillos to make into salsa base and freeze, beat the birds to the figs and the persimmons, rescue the last of the passionfruit, and deal to truckloads of feijoas