This year, I am in time for your glut of feijoas!
You can use this base recipe for other fruit chutneys.
1.8kg (about 4 pound) feijoas 750g (1 pound 6 ounces) green apples, peeled and chopped 3 medium onions, peeled and sliced 600ml (US1.2pints /UK 1 pint) white vinegar 1kg white sugar 300g (about 10 ounces) raisins 170g (about 6 ounces) preserved ginger, roughly chopped 1 tablespoon salt 2 tablespoons coriander seeds 1 tablespoon black peppercorns 12 kaffir lime leaves, shredded ½ teaspoon cayenne pepper 1 teaspoon mixed spice
1 Cut feijoas in half and scoop out pulp. Transfer to a large saucepan with the apples and onions. Mix in remaining ingredients and bring to the boil, stirring occasionally.
2 Cook at a gentle bubble (without a lid) for about 45 minutes, stirring from time to time, until you start to detect a little catching on the bottom of the pan. Continue cooking until thick and syrupy, stirring often. This may take another 45 minutes. Towards the end of cooking, you will need to stir the chutney pretty much constantly to prevent it catching on the bottom of the pan. The chutney should be pulpy and homogenous and very shiny at the end of cooking.
3 Ladle chutney into hot sterilized jars, seal with lids and leave until cool. Wipe jars clean, apply labels (put the date so you remember when the chutney was made!) and store refrigerated for up to 12 months (see notes below).
A few pointers:
Invest in a long-handled wooden spoon for making chutney and jam as splashes can burn deeply.
Chutney must be watched – it goes from thin and bubbling along nicely, to catching on the bottom of the pan, then disaster, in a matter of minutes; stir regularly.
If you pack the feijoa chutney into jars with lids with a seal, and the lids seal properly (the lid will make a popping sound as it goes down, and will be concave), the chutney can safely be stored in a cool pantry for 6 months or more. Once opened, keep refrigerated. If in doubt, refrigerate the chutney.
It’ll be tamarillos season soon, and you can use this base recipe to make tamarillo chutney. Use 1.5kg (3½ pounds) tamarillos, swap brown sugar for white, omit the kaffir lime leaves and add 3-4 star anise.
Peel tamarillos by plunging them into a saucepan of gently boiling water, count to 20, then using a slotted spoon, transfer them to a bowl of cold water. As soon as they are cool enough to handle, try peeling them; if they are not easy to peel, return to the pan of water for a few more seconds, then try again. Chop tamarillos coarsely and carry on as for feijoa chutney.