Recipes   From gourmet to everday

Feijoa, Apple & Ginger Chutney

Our Orchard Road regular mouth jelly jars are the perfect size for jams, jellys and chutneys. We thought it would be the perfect time to share a recipe on this delectable Feijoa, Apple & Ginger Chutney.



1kg Feijoa flesh
1kg Apples peeled, cored and roughly chopped
 2 Onions finely chopped
4 garlic cloves (Or minced garlic)
3cm piece Fresh Ginger peeled and roughly chopped
1 cup Raisins
1/2 Cup Sugar
1 teaspoon sea salt
1 teaspoon mixed spice
1/2 cup apple cider vinegar



1.Combine all ingredients into a large saucepan on medium heat. Let simmer for an hour to allow the pieces to soften.

2.Bring to a boil then simmer on low heat for about 1 1/2 hours until mixture has become thicker. This will thicken more as it cools down.

3.Spoon the chutney into hot sterilised jars and screw on the lids. Leave to cool on a wooden surface before storing in a cool, dark place for up to a year. Once opened keep refrigerated.

To view the Orchard Road jelly jars click here.

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