Feijoa Recipes Chunky Monkey Feijoa Chutney The Best-Ever Feijoa Recipe Skins Included

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Feijoa Recipes Chunky Monkey Feijoa Chutney The Greatest-Ever Feijoa Recipe Skins Included

Kristina reluctantly shares thought-about one among her best-ever chutneys.

Phrases: Kristina Jensen

It’s not sometimes I’ve a recipe that I want to protect all to myself. That is doubtless one of many best chutneys to return again out of my kitchen… whenever you like feijoas.

I used to be a feijoa-denier. Why would anyone have to eat one factor that smelled like youngster vomit? One factor that a wwoofer suggested me was used as animal fodder in its Brazilian homeland.

I hated the odor. It took a persistent member of the Wilderland group on the Coromandel Peninsula to influence me to lastly type one.

Wilderland had a bumper harvest that 12 months and I acquired to eat plenty of feijoas. I spent hours scooping them out, working my technique via buckets of fruit, serving to to point out them into jam, and drying them inside the reworked fridge-dehydrator.

What I discovered was that the flavour acquired greater and better as a result of the season progressed.

I grew to develop into hooked, merely consuming half a bucket for breakfast. I moreover came across the onerous strategy that you would eat too many. My mouth reacted to an extreme quantity of acid, then the rest of me decided to have a filter out. It didn’t put me off.

As you probably can see from the image of my pal Maea beneath, not all feijoa are created equal. I spend March and April yearly going after the massive ones. An important ones come from a property on the mouth of the Kenepuru Sounds. These particular timber might want to have a direct line into some magical substance that promotes their massive dimension.

I first heard a couple of pores and pores and skin-on feijoa chutney from a pal who lives in Penzance (moreover inside the Marlborough Sounds). She promised me the recipe nevertheless it certainly not arrived. Now I’ve it, I am questioning if she too wished to cowl it away.

The magic of this chutney is inside the soaking of the elements, along with the feijoa skins.

The great thing about this recipe is how easy it is. Most of the laborious work is accomplished in the middle of the soaking half, the flavours seeping in in a single day to create the beautiful flavour, wickedly satisfying texture and aroma. This chutney makes me deliriously happy, determining that I can open a jar later inside the 12 months and thankfully get a method of the feijoa season.

It’s a two-step, pores and pores and skin-on chutney with chew. I wish to advocate making tons because of it’s going to get eaten up in a short while.

Makes: 4-5 x 400g jars (roughly)
Time: three-three.5 hours hours (plus resting in a single day)

1kg feijoa (approx. 30-forty fruit,
counting on dimension)
2 onions, chopped
1 small lemon, zest and juice
2 modern pink chillies
1½ cups brown sugar
2 tsp garlic salt
½ cup pink wine vinegar
1 tbsp sesame oil
1 tsp cardamom powdered
1 tsp cumin seeds


The night time time sooner than you make the chutney, excessive and tail the feijoas, reduce them in half, then into quarters, then into 7-eight slices.

Place in an enormous casserole that has a lid (or use a roasting dish, coated with tinfoil) to take care of the moisture in. Add the onion, lemon zest and juice.

Chop the chillies finely (de-seed them if you need) and add them, adopted by the rest of the elements. Stir, cowl, then let it sit in a single day.

The next morning, place the casserole or dish in a pre-heated oven (100 eighty°C) and put together dinner for 2-three hours. Stir every half an hour. It’s going to thicken and change a darkish-brown caramel colour.

Pour into sterilized jars. Protect it hidden in a cool, darkish place for a couple of weeks to let the flavours truly meld into each other.


Feijoa could also be prolific. Within the occasion you’ve purchased buckets of fruit, they will rot in a short while. My dad Eric has developed a way to ensure he retains his feijoas harvest-current until he’s capable of course of them.

Kristina’s dad showcasing his feijoa harvest and his rot prevention methodology.

Yearly when feijoa season begins, he clears an space on his storage flooring. An enormous space. Each feijoa is laid down subsequent to its neighbour on a tarp, nevertheless NOT touching. That’s the necessary factor – no touching.

As he gathers additional feijoas day-after-day, he sorts out the ripe from the not-so-ripe and strikes them spherical so that he doesn’t lose any.

He then scoops the flesh and freezes it, then stews it for breakfast. After I in distinction notes with him in December, he had merely used his remaining bag from the 2018 season that week.

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