Servings: 2 1/2 cups

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Feijoa Chutney


Small piece cheesecloth
1 cinnamon stick, broken
5 whole cloves
1 tablespoon chopped Frieda’s Crystallized Ginger
1 1/4 cups granulated sugar
3/4 cup vinegar
6 Frieda’s Feijoas, peeled and chopped (about 1 cup)
1 cup chopped apple
2/3 cup  light or dark raisins
1 tablespoon julienne strips orange or lemon peel


In a small square of cheesecloth, tie cinnamon, cloves and ginger into a small bundle.   Set aside. In a medium saucepan, stir together sugar and vinegar. Bring mixture to boiling. Add the spice bag, along with feijoas, apple raisins and citrus peel. Reduce heat; cover and simmer 10 minutes, or until fruit is tender. Discard cheesecloth. Cool; place in freezer or refrigerator containers; chill or freeze up to one month.