FEIJOA & DATE CHUTNEY
1 kg feijoa’s
500g pitted dates
10cm piece fresh ginger, peeled
500g brown sugar
1 tsp ground cloves
good pinch of chilli flakes
4 tsp salt
4 cups malt vinegar
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.