Ingredients
1 kg feijoas, picked from the ground
2 onions, chopped
1 small lemon, zest & juice
2 tsp chilli flakes
1½ cups brown sugar
2 tsp garlic salt
2 cups SIDS RASPBERRY VINEGAR
1 tbsp sesame oil
1 tsp cardamom, powdered
1 tsp cumin seeds
Directions
Cut feijoas into chunks (skin and all) of equal size (about the size of a grape) each and place into a 10 litre pot with a lid. Add SIDS RASPBERRY VINEGAR and the remaining ingredients. Stir, cover then leave overnight for flavours to mature.
Next morning, place on a low heat and slowly bring to the boil, stirring often. Cook for 2-3 hours, stirring often. The mixture should thicken and turn a dark brown caramel colour.
Pour into sterilized jars then store away for at least several weeks in a dark place.
