The already fragrant flavour of the feijoas is further heightened with a flavour boost from a touch of cloves and chilli.
3 Tb olive oil
6 large, ripe feijoas, peeled and chopped into small dice
1 medium onion, peeled and finely diced
1 small clove garlic, peeled and crushed
¼ cup brown sugar
¼ cup spiced or cider vinegar
1 tsp salt
1/8 tsp ground cloves
Pinch chilli flakes
Heat the olive oil in a medium saucepan over a moderate/low heat. Add diced onion and cook, stirring often for about ten minutes or until the onion has softened and starting to caramelise (looking golden).
Add all the other ingredients, bring pot to boil, lower heat, cover and simmer on low for 30 minutes stirring frequently.
Let cool before use. Store in a sealed container in the refrigerator for up to three weeks.
Serve the chutney cold or at room temperature.
We served our chutney with lamb sausages and sweet potato mash. Also great with pork sausages, corned beef, on a cheese board, or with a curry.
Recipe, styling and photography: Harriet Harcourt