NZ Woman's Weekly

Feijoa chutney

  • Total time

    45 minutes
  • 2 cups feijoa flesh, chopped
  • 2 large onions, peeled and diced
  • ½ cup sultanas
  • 1 cup firmly packed brown sugar
  • 2 cups cider vinegar
  • 1 tsp salt
  • 1 tbsp curry powder

1. Place all ingredients in a large heavy-based saucepan. Bring to the boil, stirring until sugar has dissolved. Turn down heat and simmer hard for 30 to 45 minutes, stirring regularly until thick and syrupy.

2. Ladle mixture into sterilised jars. Be sure they are well sealed. Store in a cool, dark place.

Latest Issue

Subscribe to the magazine

In this week's edition of the New Zealand Woman's Weekly:

Our '6pm princess' Wendy Petrie takes us inside her royal reunion | Your exclusive 2014 bonus magazine 'Royal Tour Souvenir'

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe