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Feijoa and Ginger Chutney
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Feijoa and Ginger Chutney

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.

Makes Approx. 5 cups (5 x 250ml jars)
Prep Time 20 minutes
Cook Time 1 ½ - 2 hours
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 kg Feijoa, peeled and diced
400 g Granny Smith Apples, peeled and diced
300 g onions, peeled and chopped
50 g fresh ginger, peeled and finely grated
4 Gregg's Whole Star Anise
750 ml bottle cider vinegar
500 g soft brown sugar
1 tsp Gregg's Ground Cardamom
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