Method

Scoop the flesh out of the feijoas, chop the onions into chunks, peel the ginger and cut into four, place in a food processor and blitz until all chopped.

 

Place the feijoas, onion, date and ginger mix in a large pot along with the remaining ingredients bring to the boil then reduce the heat and cook for about 1 hour. Keep and eye on the mixture and check that the bottom is not catching.

 

While the chutney is cooking you will need to sterilize some jars. To do this wash the jars and pop in a warm oven set at 50°C (conventional oven).

 

When the chutney is cooked fill the jars and place a clean lid on immediately.