Feijoa and Apple Chutney

Method

1. Place all ingredients in large pot and bring to a boil. Reduce heat and simmer, stirring occasionally towards the end, until mixture is thick and brown. This can take up to 3 hours. The cooking time will vary depending on the juiciness of your feijoas and the size of your pot.
2. While it’s cooking, turn your oven to 100c. Wash your jars and place on a baking sheet in the oven to sterilise them. Once hot, turn off oven and them cool slightly. However, they should still be warm when you fill them with the chutney.
3. Keeps for months. Refrigerate once open.
4. Feijoa sweetness will vary from crop to crop. Make sure you taste your chutney about an hour after cooking, and adjust the flavour balance to suit your taste.