Feijoa Chutney

Ingredients

• 1kg feijoa flesh, scooped from the skins and roughly chopped (about 1.5kg whole fruit)
• 2 onions, finely chopped
• 400g brown sugar
• 2 cups cider vinegar
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1/2 tsp chilli powder
• 4 whole cloves
• 1 tsp salt

Method

1. 1.Put the feijoa flesh, onion, sugar and vinegar into a large, heavy-based pot.
2. 2.Stir in the curry powder, ginger, chilli powder, cloves and salt.
3. 3.Bring to a simmer, then cook uncovered over low-medium heat for about an hour, stirring occasionally, until the mixture has thickened and darkened and a spoon dragged across the bottom of the pot briefly leaves a clear trail.
4. 4.Ladle hot into sterilised jars and seal immediately.