Sunday, 27 May 2007

Feijoa Chutney

This is a great time of year to make chutney. There are so many fruits and vegetables that are at the end of their season, that you may not want to eat fresh. Perhaps you are sick of them having had a glut in garden, or maybe you have so many on hand that you need to do something with them before they go bad, maybe you have bought a whole lot especially to make chutney.

Feijoas make a great chutney ; they are aromatic and I think their flavour still manages to shine though in the finished product.

Chutney making is almost a fool proof technique. All you need to remember is to cook the mixture until it is thick and to seal the finished product in sterilized jars. The vinegar, sugar and spices all help to preserve the contents, but you don't want to disadvantage the chutney by confining it to a less than sterile jar.

Aside from the most wonderful cheese and chutney sandwiches, you could try serving the chutney, as I have done in the picture above, on thin toasts with a crumble of feta on top for an easy, quick and delicious nibble to serve with drinks.

You can find a recipe for feijoa chutney here.

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