Feijoa And Date Spiced Chutney
My feijoa trees are now 3 years old and this is the first year they have produced fruit, and man have they produced plenty.
INGREDIENTS2 kgs of feijoas 2 cups of dates 1/2 cup coconut sugar 3 onions finely diced 1 thumb of ginger grated 2 tablespoons of mixed spice 3/4 cup apple cider vinegar 3/4 cup kombucha or extra apple cider vinegar 2 lemons zest and juice 3 kaffir lime leaves 3 bay leaves 1 cup water
Must be all that horse poop, great for growing trees! Over the weekend I had to make something from all the fruit because we simply couldn’t keep up and I wanted to make sure I made the most of them while they were in season. Everything on this property is young and the soil was clay, so its really exciting to know that the soil is now coming to life as well as the plants on it. Its a really small section we live on, but I am trying to plant as many fruit and vegetables I can. So far we have got 4 feijoa trees, 4 plum trees, 13 olive trees, 2 lemon trees, 2 mandarin trees, 1 lime tree, 6 grape vines. I just can’t wait till it is all producing amazing fruit.
Next mission is to learn how to pickle olives and see what other producing plants I can squeeze in.
With all these feijoas I decided to make feijoa chutney. This is really simple to make and left the house smelling incredible. Have been having a little on my bootcamp power seed bread with some avocado. Devine!
All the ingredients in this recipe are clean, gluten free and full of nutrients. Making this a wonderful chutney to add to your pantry. Full of flavour and will last a few months if you don’t eat it before then. Great to give away as a gift also.
Scoop the insides out of the feijoas and dice into small peices
Place in a large pot with all other ingredients
Bring to a boil, turn down and then simmer for 2 hours on a very low heat.
Allow to cool, mash and stir it all together using a potato masher, then store in sterilized jars.