Name: Feijoa and Ginger Chutney
Prep time: 20 min
Cook time: 120 min
Yield: Makes Approx. 5 cups (5 x 250ml jars)
Ingredients: 1kg Feijoa, peeled and diced; 400g Granny Smith Apples, peeled and diced; 300g onions, peeled and chopped; 50g fresh ginger, peeled and finely grated; 4 Gregg's Whole Star Anise; 750ml bottle cider vinegar; 500g soft brown sugar; 1 tsp Gregg's Ground Cardamom

Here is a great way of using feijoas and preserving them for the months ahead. This chutney is full of aromatic flavours, tangy and sweet with a light touch of ginger spice. Perfect served with cheese, crackers or cold meats.

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Makes Approx. 5 cups (5 x 250ml jars)

Prep Time 20 minutes

Cook Time 1 ½ - 2 hours

Easy

Ingredients

1kg Feijoa, peeled and diced

400g Granny Smith Apples, peeled and diced

300g onions, peeled and chopped

50g fresh ginger, peeled and finely grated

4 Gregg's Whole Star Anise

750ml bottle cider vinegar

500g soft brown sugar

1 tsp Gregg's Ground Cardamom

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

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

Step 2

Pour over ½ cup of water and add the Gregg's Whole Star Anise.

Step 3

Cook gently over a low to medium heat for about 30 minutes, or until the fruit and onions are soft. Add cider vinegar, brown sugar and Gregg's Ground Cardamom. Stir and bring to the boil. Reduce heat and simmer gently for 1 - 1 ½ hours until chutney is thick. Stir occasionally during cooking to avoid the chutney catching on the bottom of the pan.

Step 4

Pour into sterilised jars and seal. Allow to mature for a month to 6 weeks before eating. Great served with cheese and cold meats.