November 12, 2017
Click here for the tasty lightly spiced pork and apple meatloaf to serve with this feijoa chutney
1Put all the ingredients in a bowl and leave for a couple of hours for the sugar to dissolve and the flavours to mingle
2Then put in a large heavy-based saucepan
3Bring the mixture to the boil
4Turn down the heat and let it simmer gently.
5Stir from time to time.
6It will be done when the chutney looks thick and syrupy.
7This will take about 45 minutes-1 hour
8Let it cool before eating.
9It will keep for a couple of weeks in the fridge.
10Or it can be ladled into sterilised jars,sealed and store in a cool dark place.
2 cups of chopped feijoa flesh
1/2 cup of sultanas
2 onions (chopped)
1 cup of brown sugar
1 1/2 cups of apple cider vinegar
1 teaspoon of salt
1 tablespoon of garam masala
1 tablespoon of freshly ground ginger
1 cinnamon stick