| Prep: 20 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 0.3g | 0g | 51g |
| sugars | fibre | protein | salt |
| 40g | 2.6g | 1.1g | 0.2g |
The moment I stumbled upon this delightful creation called Feijoa Chutney, I knew my taste buds were in for a real treat. This fruity concoction brings together a mesh of flavors that is absolutely incredible – sweet yet tangy, savory albeit subtly spiced, it’s an adventure that you wouldn’t want to miss.
A Tale of Two Cultures
Born and raised in California with strong Gujarati roots, I’ve always been intrinsically drawn to food that reflects my dual cultural identity. This is why the Feijoa Chutney holds a special place in my kitchen, and indeed, my heart. I imagined the tropical flair and refreshing taste of Feijoa fruit melding exquisitely with traditional Indian condiments and spices. The end result was far beyond my expectations, offering a satisfying mélange of the familiar and the exotic.
The Health Bonus
One of the best things about this chutney is that it isn’t just a delightful addition to your culinary repertoire, but also a boost for your health. Feijoa, the star ingredient, is loaded with antioxidants, fiber, and vitamin C, making for a nutritious and tasty choice. Add to this the myriad health benefits of spices like ginger, cinnamon, and nutmeg, and you have a recipe that serves wellness on a plate.
Feijoa Chutney bears a delectable semblance to the Gujarati Chundo, yet with its own unique twist. The sweetness of the brown sugar and apples, the tartness of vinegar, and the warmth of spices blend together, making this chutney a versatile accompaniment. It pairs wonderfully with Indian flatbreads, brings a tangy edge to a cheese board or can simply be savored with crackers. I particularly enjoy it alongside a hearty helping of couscous, a perfect fusion of my American and Indian cultures. If you enjoy a good grilled pork tenderloin, a spoonful of Feijoa Chutney makes a tantalizing complement too.
From my family to yours, I hope this Feijoa Chutney brings joy to your meals, sparks conversations around your dining table, and encourages you, as it did for me, to blur culinary boundaries and create dishes rich with personal connections and stories. Bon Appétit!
What You’ll Need
- 2 cups chopped Feijoa
- 1 finely chopped Onion
- 1 cup brown sugar
- 1 cup white vinegar
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon ground Nutmeg
- 1/4 teaspoon ground Allspice
- 1/4 teaspoon Salt
- 1 finely chopped Apple
- 1/4 cup Raisins
- 1 clove minced Garlic
Method
Step One
Start by preparing your ingredients: chop the Feijoas and Apple, finely chop the Onion, mince the Garlic, and measure out your Sugar, Vinegar, Spices, Salt and Raisins.
Step Two
In a large pan, combine the Feijoas, Onion, Apple, Garlic, Sugar and Vinegar. Stir them together and put the pan on a medium-high heat.
Step Three
Bring the mixture in the pan to a boil, then reduce the heat and let it simmer. Keep stirring occasionally.
Step Four
While it’s simmering, add your Spices and Salt to the pan, continuing to stir the mixture so that the ingredients mix well together.
Step Five
Add the Raisins to the pan and keep simmering the mixture until it becomes thickened and reduced. This might take around one hour.
Step Six
When the chutney has reached the desired consistency, remove it from heat and let it cool down a bit. Then, spoon it into sterilized jars and seal. Once completely cooled, store it in a cool, dark place.
Step Seven
Your homemade Feijoa Chutney is ready to enjoy! It can be stored for up to a year. Remember to refrigerate after opening.
