I've been continuing to try to work my way through the ridiculous quantity of feijoas that we've suddenly come into. So far I've made two apple-feijoa crumbles, a batch of chocolate-feijoa friands, and a feijoa custard tart. I have a bunch of other feijao recipes queued up as well. But, for today, I decided to give this chutney a try.

It was certainly... interesting.

Recipe as written called for a truly terrifying amount of both vinegar and sugar. I tried it with half the amount of vinegar and no sugar at first. But it tasted a little flat, so I decided to add some of the sugar called for in the recipe and adjust from there.

I actually started with only 1/3 the quantity of sugar called for. I felt like that was being quite conservative. But, having tasted it, I think it probably could have done with even less. I'd probably cut the sugar back to just 50g (1/6 the amount called for in the original recipe) next time.

I also added a few more seasonings after tasting it several times. I think the seasonings helped. A lot. But, I have to admit, this is still not an amazing recipe. It's fine. It's not bad. It's just not great either. All-in-all, I think I'd rather do other things with my feijoas.

Feijoa Chutney

Adapted from RNZ

Ingredients

• 1kg feijoa pulp
• 500g onions
• 300g dates
• 200g raisins
• 400-500mL malt vinegar¹
• 1/4 c. tomato paste
• 50g brown sugar
• 1 Tbsp. curry powder
• 1 Tbsp. ground ginger
• 1 Tbsp. garlic paste
• 2 tsp. Maggi liquid seasoning
• 1 tsp. dark soy sauce
• 1/2 tsp. coarse sea salt
• 1/2 tsp. ground cayenne

Directions

1. Purée the feijoas with the onions, dates, raisins, and vinegar (or blitz in a food processor).
2. Stir in the tomato paste, sugar, curry powder, ginger, garlic, Maggi seasoning, soy sauce, salt, and cayenne and bring to a boil over medium heat.
3. Reduce heat to low and continue to simmer, stirring often, until mixutre is heated through and desired conistency is achieved.
4. Adjust seasoning to taste.

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¹ The original recipe called for a whopping 1L of vinegar. I cut this back to 500mL in my rendition. That said, I think it probably could have stood to have been cut back even further. I might try it with just 400mL next time. This would make the vinegar a little less overpowering and hopefully make the chutney a little thicker as well. ^Back