Ingredients

1kg feijoas
500g onions
300g raisins
500g dates (pitted)
1 cinnamon stick
500g brown sugar
1 tablespoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cloves
¼ teaspoon cayenne pepper
4 teaspoon salt
4 cups malt vinegar

Method

Wash the feijoas and finely slice them

Chop the onions finely and roughly chop the raisins and dates

Mix all ingredients in a large saucepan, bring to the boil and cook slowly for 1 ½ - 2 hours, until the chutney is thick

Stir the chutney often so it doesn’t stick to the bottom of the saucepan. Remove from heat and remove the cinnamon stick

Allow to cool and then spoon into hot, clean jars and seal