Feijoa skin chutney – A Zero-Waste Recipe

Feijoa skin chutney – A Zero-Waste Recipe

by | 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

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

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

  1. Remove the hard flower ends of the feijoas skins and slice the skins into strips (roughly 1cm wide).
  2. Remove chilli seeds (or leave them in if you like it spicey!). Slice into pieces.
  3. Peel (discard skins) and dice onion.
  4. Place all ingredients in a pot or saucepan and lightly simmer for 1-2 hours until thickened and brown.
  5. 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.
  6. 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.

© sustainableholly

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! 🌿

Easy Zucchini Relish

Easy Zucchini Relish

by | Dec 10, 2021 | Kitchen, Preserving, Summer, Uncategorized

Zucchini are one of my favourite vegetables to grow because of their ease to grow and abundant harvests. They are such generous plants! The best thing about growing an abundance is that you can preserve the excess to use throughout the year. Harvesting and preserving your own Zucchini will allow you to build your self-sufficiency.

This Zucchini recipe is easy to make and you can adjust it to suit your harvest. Zucchini relish is a great addition to sandwiches or add it to a platter with all your delicious homegrown produce and homemade crackers. Zucchini pickle also makes great gifts! Sharing your delicious homegrown produce can help inspire others to grow their own too. Then you can swap and trade and support your friends and family.

  • summer platter
zucchini relish

Easy Zucchini Relish

Yield: 3 cups
Prep Time: 12 hours
Cook Time: 20 minutes
Total Time: 12 hours 20 minutes

Ingredients

  • 1 1/4 cup Apple Cider Vinegar
  • 1 cup Raw Sugar
  • 1/2 tsp ground Tumeric
  • 1/2 tsp dried Chilli flakes ( or more to your taste)
  • 2 tsp dried Mustard Seeds
  • 1 TBS Salt
  • 3-4 medium Zucchini
  • 1 medium- large Onion
  • 3 tsp Cornflour

Instructions

Wash and dice your Zucchini and Onion into small cubes. Place in an airtight container and sprinkle with salt. Mix in well, place on the lid, and add to the refrigerator for 12-24 hours to release the water.

Remove the Zucchini and onion mix from the fridge and strain off the excess liquid.

In a saucepan add the Vinegar, Sugar, Tumeric, Chilli, and Mustard Seeds. Bring to a simmer and stir for 2 minutes. Then add the Zucchini.

Allow to cook down slightly for 15-20 minutes, stirring regularly.

Remove a TBSP or so of the liquid and mix with the cornflour to make a paste. Return this back into the saucepan to thicken the Relish.

Sterilize your jars by either running through a hot dishwasher or in the oven at 110degrees for 15minutes. Sterilize the lids in boiling water.

Pour your zucchini mix into the hot jars and secure the lid. Place the jars upside down to cool. This helps them seal. Once the jars have cooled down, place them in the refrigerator. Enjoy!!

For long-term storage only cook the zucchini mix for 10minutes then add to jars. Process the jars in a boiling water bath for 10minutes.

Notes

For added colour and flavour you can also add Capsicum into the mix.

© sustainableholly