• 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
  1. Put the prepared feijoas, apples, onions and ginger into a heavy based preserving pan or wide based saucepan.
  2. Pour over ½ cup of water and add the Gregg's Whole Star Anise.
  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.
  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.

Made With

Rate and Review

10 Ratings

Reviews (10)

patricia's Review | Rating

1kg feijoa's is that peeled weight or unpeeled??

Reply from The Food in a Minute team

Hi Patricia,

Thanks for your query. It is 1kg of feijoas peeled :)

Kind Regards
The Food in a Minute team

joytika's Review | Rating

very delicious and easy to make.

Len's Rating
R obin's Rating
Janice's Review | Rating

Is star anise very spicey?...I was of the impression that a very small amount should be used...I have never used it before, can it be substituted?

SHANNON's Review | Rating

I have never preserved before, how do I sterilse the jars?

Reply from The Food in a Minute team

Hi Shannon,

Thank you for your query. To sterilised the jars: preheat your oven to 100°C. Wash the jars in warm soapy water and rinse well. Place upside down on the oven rack and let them dry completely. Keep the jars in the oven when you're ready to fill. For the tops: put the tops in a saucepan and cover with water. Bring to the boil and then let them boil for 5 minutes.

Hope this helps!

The Food in a Minute team

Carmel's Review | Rating

I followed this recipe very carefully , weighed all my ingredients and left for 6 weeks as suggested, but it's turned out to be an inedible mess! It seems like a whole bottle of vinegar was too much as the mixture was too thin and tastes only of vinegar - any idea what could have gone wrong?

Reply from The Food in a Minute Team

Hi Carmel,

Thanks for the comment. The mixture should have been thick before leaving it for 6 weeks. Try reducing the mixture down more and this should help the flavour develop. The chutney does have a slight vinegar tang to it but the sweetness of the Feijoas should balance well with that. Hopefully this helps!

The Food in a Minute Team

Colleen's Review | Rating

Looks like it will be a great recipe which I will make when my feijoas are ripe. Im wondering if I could you use the feijoas unpeeled for an easier option?

Reply from The Food in a Minute Team

Dear Colleen,

Yes, you can do this recipe without peeling the feijoas. However, we would recommend peeling for a better result as the skin can be quite tough.

The Food in a Minute Team

Joanne's Review | Rating

Absolutely lovely.

Debbie's Review | Rating

can you tell me do you leave the anise in or take it out