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| Dark Feijoa Chutney |
New Zealand Feijoa season arrives the same way every year - suddenly and abundantly. A South American import with its closest relative said to be akin to pineapple guava, it's the fruit Kiwis love to hate: one day the trees are quiet, then suddenly they’re dropping fruit like confetti. Every second household has them at the gate, no sign needed, because everyone already knows the drill: please, please take some. Those with trees of their own try to offload them to friends, family and colleagues while also trying to work out how on earth to get rid of the ones rotting on the ground attracting wasps or piling up on the kitchen bench.
It’s one of those uniquely quirky Kiwi seasonal moments. For a few short weeks, lusciously perfumed feijoas are everywhere - tucked into lunchboxes, sneaked into casseroles, baking and fruit crumbles, whizzed into smoothies, cooked into infinite chutney recipes, or eaten straight from the skin. If it can be cooked, someone has probably tried adding feijoas to it. The season is short, enthusiasm even shorter. Then they're gone. Until next season.
This dark feijoa chutney is one of the easiest and most satisfying ways to make the most of the glut. It’s a rich, autumnal preserve that turns the fragrant green fruits into something deep, savoury‑sweet and incredibly versatile. Alongside the unique feijoa taste, this chutney gets its body from raisins and dates, which melt down into a glossy base. Also, curry powder and a pinch of cayenne add warmth and complexity without heat - this isn’t a spicy chutney, just one with a gentle lift and a beautifully rounded flavour.
It’s the sort of preserve that feels right at home on a cheese board, with cold meats, on sandwiches or in toasties, or spooned next to a roast or BBQ'd meats. And best of all, it uses up a generous number of feijoas in one go (10-15 in this recipe) without leaving you with hordes of chutney to eat up. When the season is this short and this prolific, that’s a small victory worth celebrating.
Ingredients:
10-15 large feijoa, peeled and chopped (under-ripe is best)
2 cups soft brown sugar, packed
2 cups pitted dried dates, chopped
2 cups raisins or sultanas (or a mix)
1 tbsp ground ginger
1 tsp ground mixed spice
1 tbsp curry powder (mild or medium)
1/2 tsp cayenne pepper
750ml white vinegar (about 3 cups)
2 cups water
Method:
Place all ingredients into a heavy-bottomed stock pot and mix together. Bring to a low simmer, stirring occasionally. Simmer uncovered for about 1.5 hours until mixture thickens.
Pour into hot sterilized jars and seal.
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