Our feijoa chutney recipe is sweet and tangy and a perfect accompaniment to chicken, curries, cheese, and white fishes.
Feijoa season is one of my favorite times of the year, especially when I wander through our garden, plucking fresh feijoas and apples straight from the trees. The crisp, sweet fragrance fills the air, and I can’t help but think about all the wonderful creations we can make.
This year, I felt inspired to create a feijoa chutney that would capture the season’s essence, using only the freshest produce we have at hand.
Developing this recipe was a journey. I wanted to balance the natural sweetness of feijoas and apples with a rich blend of spices. So, I spent days experimenting with different combinations until I found the perfect mix.
A touch of ginger for its zesty bite and I knew I needed more. I tried both cardamom for its sweetness, and cloves for their unmistakable, aromatic warmth. While I didn’t like them together, I enjoyed them each individually.
Add to that the tang of vinegar and I knew I had two winners.
What you need to make my feijoa chutney
- Feijoas
- Apple
- Ginger
- Apple cider vinegar
- Raw sugar
- Cardamom or cloves
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What is a feijoa?
Feijoas, also known as pineapple guavas or guavasteen, are delicious green fruits that originated in South America. They are loaded with vitamin C. They are one of the most vitamin C-rich fruits you can eat
They are easy to grow and thrive in the mild climate of the North Island in New Zealand, where many of our neighbors, like us, have them right at home.
Their distinctive flavor is a harmonious blend of tropical sweetness with hints of pineapple. The texture is between a pear or banana, with a juicy, slightly gritty flesh. Inside their dull green skin, you’ll find a creamy pulp and translucent seeds that make them a delightful snack on their own or a flavorful ingredient in jams, chutneys, and desserts.
We often cut the in half, and eat the pulp with a spoon.
Tips for success with your feijoa chutney recipe
The step by step directions for making our feijoa and apple chutney are below, but these tips will help make it even better.
- Choose ripe feijoas: Ensure the feijoas are fully ripe before using them. They should yield slightly to pressure and emit a fragrant aroma for maximum flavor.
- Balance the vinegar: Start with less vinegar and gradually add more. This will prevent overpowering the chutney with acidity.
- Adjust spice levels: Taste as you go! If you prefer milder heat, reduce the ginger. Want more warmth? Add a pinch of cardamom or clove powder.
- Simmer slowly: Let the chutney simmer gently for an extended time. This slow cooking allows the flavors to meld beautifully and creates a thicker consistency.
- Stir regularly: Stirring often prevents the chutney from sticking to the bottom of the pot, ensuring an even blend of flavors.
- Cool completely before storing: Allow the chutney to cool before transferring it to sterilized jars. This will preserve the flavor and prevent condensation.
Serving suggestions for feijoa chutney
Chutney is a flavorful condiment that originated in India and has since become beloved worldwide. Typically, it blends fruits, vegetables, herbs, and spices with an acidic component like vinegar or citrus juice with a sweetener.
The result is a complex taste that can range from sweet to tangy or spicy, offering a burst of flavor to complement a variety of dishes. Chutneys can be smooth or chunky (our feijoa chutney recipe produces one in the middle), and they are versatile enough to pair with everything from curries and rice to cheese boards, grilled meats, and sandwiches.
Whether spooned onto a cracker or mixed into a stew, chutney adds a vibrant twist to any meal.
- Fried chicken: Elevate a crispy fried chicken dinner by adding a spoonful of feijoa chutney on the side. Its sweet and tangy flavors pair beautifully with the salty, savory crust. Our favourite fried chicken recipe is shared by one of our readers.
- Cheese platters: Impress guests with a gourmet cheese platter. Serve feijoa chutney alongside sharp cheddar, creamy brie, or aged gouda. The chutney’s spicy warmth complements both mild and bold cheeses.
- Grilled vegetables: Toss some grilled vegetables like bell peppers, zucchini, or eggplant in a bowl with a dollop of feijoa chutney for a delicious twist.
- Curry dishes: Use feijoa chutney as a side condiment with curry dishes. Its sweet acidity balances the rich, spicy flavors of lentil, chicken, or lamb curries.
- Sandwich spread: Smear the chutney on your favorite sandwich bread for a tangy, flavorful twist. It works particularly well with turkey or grilled veggie sandwiches.
- Charcuterie boards: Combine it with various cured meats on a charcuterie board for a festive presentation. The chutney cuts through the saltiness of salami and pâté.
Feijoa and apple chutney recipe
Feijoa Chutney
Feijoa chutney is the perfect condiment for curries, chicken, cheese, and white fish. It's sweet and tangy flavor adds an accent to most dishes.
Ingredients
- 10 ounces feijoas, peeled and diced
- 1 apple, diced (4-6 ounces)
- 1 teaspoon ginger, minced
- ⅓ cup apple cider vinegar
- ¼ cup raw sugar
- ¼ teaspoon cardamom or cloves
Instructions
- Mix vinegar, sugar, ginger, and spice in a medium-sized saucepan.
- Add the feijoas and apples to the saucepan and mix.
- Bring the mixture to a boil, then lower and simmer uncovered for 1 ½ hours or until the mixture thickens.
Notes
- This chutney is quite sweet and tart. To reduce the sweetness, use less sugar as the fruit maintains the sweet balance.
- I use underripe feijoas as they make for a better texture.
Nutrition Information:
Yield: 16 Serving Size: 1/4 cupAmount Per Serving: Calories: 29Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 0g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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This looks so tasty! Thanks for sharing your recipe.
The combination of sweet and tangy flavors was a perfect match. The chutney paired beautifully with grilled chicken and added a delicious twist to our meal.
This was positively delicious. And it smelled amazing while it was cooking too!
Absolutely delicious!! I put a little bowl on a charcuterie board and it was well received by my dinner guests.
This was so good! I was looking for a different idea to do with pork chops and “applesauce” and found this apple chutney! I thought it would be hard to find the feijoa, which I had never had before, but it was actually super easy to find at the international grocery store in my area! The flavors were amazing, and everyone raved about how good it was!