Smoke & Lime Feijoa Chutney
Introduction
This chutney is really really good. In fact, it’s barely possible to make enough batches
because friends and neighbours queue up for it, but hey, there are few things more
rewarding or appreciated than the giving of a homemade preserve. Smoked paprika and
lime engage with the other ingredients here in some mysterious alchemy to produce a
complex and totally wonderful flavour. Try it first on a cracker with vintage Cheddar and
go from there. For the best results, don’t be tempted to use a processor to chop the feijoas
as this ‘muddies’ the colour. If pressed for time, cut the feijoas into 6 or 8, depending on
size, and pulse small amounts in a processor.
Serves: Makes 9–10 x 400G jars
Ingredients
700g (1½ lb)onions, preferably a mix of red and white, peeled
8 red chillies, seeded and chopped
2 limes, unpeeled, diced
1 large red capsicum (bell pepper, red pepper), seeded and diced
200ml (7 fl oz) red wine vinegar
300ml (1o fl oz) orange juice (no preservatives or sugar)
3kg (6 lb 6 oz) feijoas, unpeeled
20 fresh makrut lime leaves
1kg (2 lb 2 oz) white sugar
500g (1 lb 1 oz) brown sugar
1 cinnamon stick
1 Tbsp whole coriander seeds
1¼ tsp chilli powder or to taste
2 tsp dulce (sweet) Spanish smoked paprika
1 Tbsp salt
Method
1 Chop the peeled onions roughly and place in a food processor with the chillies and limes. Pulse until chopped small but not puréed.
2 Place the prepared onions, chillies, limes and capsicum in a large, heavy-based saucepan with the red wine vinegar and orange juice. Stir to mix and set over a low heat so the flavours start infusing while you prepare the feijoas.
3 Top and tail the feijoas but don’t peel. Cut into 1cm dice (about the size of your small fingernail), then add to the saucepan with the first 6 ingredients. Stir in the lime leaves and the sugars. Stir in the cinnamon stick, coriander seeds, chilli powder, smoked paprika and salt.
4 Simmer the mixture for about 1½ hours or until the mixture has thickened. Test by putting a small amount on a freezer-chilled saucer. After a few minutes, if it wrinkles when nudged with a finger it is ready. Discard the lime leaves and cinnamon stick.
5 Pour into hot sterilised jars and seal with hot, sterilised, screw-on metal lids.
Recipe courtesy Relish: Chutneys, relishes, preserves, sauces & dips from around the world by Rowan Bishop, photography by Carolyn Robertson, published by Bateman Books, RRP $45