This a delicious zero-waste recipe to use up your excess Feijoa skins and get the most out of your harvest. Feijoas ripen quickly, within a few weeks, and it can be hard to keep up! This Feijoa skin chutney is a delicious way to enjoy your harvests and makes a great gift! Enjoy on a cheese platter or add flavour to a sandwich.
The Best Way to Use Feijoa Skins
Feijoa season is short but abundant, leaving many gardeners and Feijoa/ Pineapple Guava lovers wondering what to do with the excess fruit. Instead of letting the skins go to waste, why not turn them into a delicious Feijoa Skin Chutney? This simple recipe transforms feijoa peels into a flavorful condiment that pairs beautifully with cheese, meats, and sandwiches.
Using Feijoa skins reduces food waste and ensures you get the most out of your harvest. This chutney is packed with bold flavors, balancing the natural tartness of feijoa skins with warm spices and sweetness. Plus, it makes a wonderful homemade gift for friends and family!
Why Use Feijoa Skins?
Most people scoop out the feijoa flesh and discard the skins, but the skins are packed with flavor and nutrients. I love eating them whole, which gives a balance of sweet and sour flavour! But… with huge harvests, it’s time to get creative!
The skins have a slightly bitter and aromatic taste, which blends beautifully with the spices and vinegar in this chutney.
By using the skins, you can:
– Reduce food waste and maximize your harvest
– Enjoy a unique flavor that’s different from regular feijoa chutney
– Create a versatile condiment for both sweet and savory dishes
What You’ll Need to Make Feijoa Skin Chutney
This recipe uses simple pantry staples to bring out the best flavors in feijoa skins. Here’s what you’ll need:
- Feijoa skins – Washed and chopped
- Onions – For a rich, savory base
- Apple cider & red wine vinegar – Adds tang and preserves the chutney
- Raw sugar – Balances the tartness
- Cumin Seeds – Warm spices for depth of flavor
- Chili (optional) – For a little kick
Feijoa Skin Chutney
Sweet chutney is perfect for cheese platters or to add flavour to sandwiches. Great zero-waste recipe to use up left over Feijoa skins.
Ingredients
- 3 cups feijoa skins chopped
- 1/2 cup red wine vinegar
- 1/2 cup apple cider vinegar
- 2 onions
- 2 green or red cayenne chilli (mild-medium spice)
- 1 cup raw sugar
- 1 1/2 tsp salt
- 1 tsp cumin seeds
Instructions
- Remove the hard flower ends of the feijoas skins and slice the skins into strips (roughly 1cm wide).
- Remove chilli seeds (or leave them in if you like it spicey!). Slice into pieces.
- Peel (discard skins) and dice onion.
- Place all ingredients in a pot or saucepan and lightly simmer for 1-2 hours until thickened and brown.
- Sterilise jars by washing and adding them to the oven upside down at 120 degrees celsius for 15mins. Place lids in a bowl and add boiled water.
- Spoon hot chutney into hot jars, clean rims and secure lids.
Notes
Once opened use within 1 week and keep refrigerated.
You can add Feijoa flesh as well as skins but this would increase the sweetness so use less sugar.
Ways to Enjoy Feijoa Skin Chutney
This chutney is incredibly versatile! Try these serving ideas:
- On a cheese platter – A perfect match for sharp cheddar or creamy brie
- In sandwiches or wraps – Adds a sweet and spicy kick
- With grilled meats – Delicious as a glaze or dipping sauce
- As a homemade gift – A thoughtful and unique present
Storage Tips & Shelf Life
- Store chutney in sterilized jars for up to 6 months in a cool, dark place.
- Once opened, keep in the fridge and use within 2–3 weeks.
- The flavors will develop over time, so let it sit for a few weeks before enjoying for the best taste!
A Delicious Way to Reduce Food Waste
Making Feijoa Skin Chutney is one of the best ways to make the most of your feijoa harvest. It’s a simple, delicious, and sustainable recipe that transforms leftovers into a gourmet treat. Give it a try this feijoa season, and enjoy a homemade condiment that’s bursting with flavor!
What do you make with your excess feijoas? Let me know in the comments! 🌿
