Feijoa skin chutney – A Zero-Waste Recipe

by sustainableholly | Jun 24, 2023 | Autumn, Kitchen, Low Waste, Preserving

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

Name: Feijoa Skin Chutney
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
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

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

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

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! 🌿

Radish and Apple Relish

by sustainableholly | Mar 25, 2022 | Kitchen, Preserving

This Radish and Apple Relish is a delicious addition to any garden platter. Served with crackers and a slice of cheese this relish is sure to impress! Radish are easy to grow and you can plant them in between your other vegetables.

Radish and Apple Relish

Yield: 2 cups

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Vibrant and delicious radish relish to add flavour to a platter or BBQ meal.

Ingredients

1 Apple (1 cup diced)
1 Red Onion (1 cup diced)
8 Radish (2 cups diced)
1/2 Cup Apple Cider Vinegar*
1/2 Cup White Vinegar*
1/4 Cup raw Sugar
1TBS Coconut Sugar
1 tsp Salt
1 pinch dried Chilli Flakes
1 crushed Clove Garlic
1 1/2 TBSP Mustard Seeds

Instructions

Wash Radish and remove the greens
Place the radish, apple, and onion into a food processor to cut into small pieces or finely dice using a knife.
Add the cut vegetables to a saucepan with the vinegar, salt, sugar, chill flakes, and crushed garlic.
Simmer until cooked and liquid has reduced (1.5 hours).
Sterilize a jar using boiling water or in an oven at 120 degrees for 15 minutes. place the hot relish mix into the hot jar. Secure the lid and allow to come to room temperature before placing it in the fridge.

Notes

*Use 5% vinegar for the correct level of acidity. You can use both White and Apple Cider as per the recipe or swap to just use the one type if you prefer.

Store for 1-2 months in the refridgerator.