Feijoa Chutney Ingredients

5 feijoas, pulp scooped out
½ cup coriander leaves
1/4 cup mint leaves
1-2 small jalapenos
2 teaspoons lemon juice
1 teaspoon sugar
¼ cup toasted almonds
Pinch salt & pepper

Nachos Ingredients 

1 red onion, finely sliced
3 tomatoes, diced
1 avocado, pitted & sliced
Handful jalapenos, sliced (optional)
1 lime
Coriander leaves for garnish
175g packet corn chips
1 400g can chilli beans (spicy or mild)
⅓ cup coconut cream
Pinch salt & pepper

Feijoa Chutney Method

Wash coriander and mint leaves, remove any hard stems

In blender add all the chutney ingredients. Blend until smooth in consistency. Taste and adjust with more lemon juice, salt & pepper to your liking. Refrigerate until serving (keeps well for up to three days)

Nachos Method

Spread corn chips evenly on a serving platter

Sprinkle half of the chilli beans over corn chips, followed by half the chopped tomatoes, onions, drizzle of feijoa chutney then layer again with the same ingredients

Top with sliced avocado, jalapenos, and extra feijoa chutney

Sprinkle coriander leaves and serve with dollop of coconut cream or natural yoghurt and lime wedges. Serve immediately