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Feijoa Chutney Sids Style

Feijoa Chutney Sids Style

This is a 2 step easy chutney with a bit of a bite. It disappears fast in our household.

Ready in: 3 hours 30 minutes plus overnigh

Serves: 12

Complexity: very-easy

kcal: 25

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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
1 tbsp sesame oil
1 tsp cardamom, powdered
1 tsp cumin seeds


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.