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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.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Ingredients Method Notes

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

Method
 

  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.