Feijoa Chutney

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Feijoa Chutney

I’ve never been much of a fan of chutneys and relishes to tell you the truth – I’ve always tended to leave them on the side of the plate untouched. I think it’s because they were never on the menu as I was growing up and so they’ve always felt a bit surplus to requirement.

But then, just occasionally, I’ve sampled one that knocks my socks off – one that doesn’t just complement the food it comes with, but takes it to new heights of deliciousness. It’s at those times that I’ve thought I really must get around to making some… Well, that day arrived when my feijoa tree unceremoniously dumped its first wave of fruit on my lawn.

When confronted with a large pile of feijoas your mind races through the culinary possibilities. Preserves? Crumble? Tarte Tatin? Then the ‘aha’ moment – chutney… of course! So I rescued the feijoas from the clutches of the pesky starlings and immediately searched for a feijoa chutney recipe. I didn’t have to go far before I found this one on Cavegirl.co.nz – and BTW, you must go check this New Zealand based site out if you’re interested in healthy, whole food recipes – it’s a good’un.

So, anyway, I whipped up a batch of chutney the same day and, may I say, this stuff is seriously tasty. What’s more it’s totally nutritious. With its perfect blend of sweet, sour and spicy notes, you’re going to want to slather it all over your face cheese or pâté, or use it to spice up your curry, meat dish or vege bake. Or, you might want to put it in cute jars and give them away as gifts. I put mine into three cup-sized glass jars – gave two away to family and kept one for myself. Of course, I may regret having done that once I reach the bottom of the jar!

Feijoa Chutney


Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Servings 3 Cups


  • 3 cups feijoa flesh (scoop out the inside of the feijoas, discarding the skin)
  • 1 cup of dates (chopped roughly)
  • 1/4 cup dried apricots (sliced thinly)
  • 1 large red onion (chopped)
  • 1 lime (sliced thinly, then roughly chopped, skin and all)
  • 3/4 cup cider vinegar
  • 1 teaspoon honey
  • 1/4 cup water
  • 1 teaspoon of ground ginger
  • Pinch cayenne pepper
  • Pinch of salt


  • Put all ingredients into a heavy bottom pot (to avoid burning the ingredients).
  • Bring to the boil, then turn heat to low and simmer for 30-40 minutes till it thickens (I actually simmered mine for about an hour to get a more emulsified mixture).
  • Spoon into sterilised jars
Keyword Feijoa Chutney
Tried this recipe?Let us know how it was!

8 thoughts on “Feijoa Chutney”

  1. Hi Susan. Thank you for sharing this receipe. Made Chutney this morning. So easy and tastes yummo. I was looking for a healthy version as hubby has type 2 diabetes and I wanted a receipe without sugar and came across your receipe. One jar will be off to Aus for our son. Highly recommend this receipe. Many thanx Trish

    • Hi Claire. There is wide debate on timings but in general it will last about a year unopened in the pantry and about 1-2 months opened in the fridge. That said, mine lasted a few months in the fridge very well. The important thing is to check it visually, smell it, and taste it. If it seems off in any way, throw it out.

  2. No doubt it is simply a problem with translation from Kiwi to Texan, so please bear with me. You say “feijoa flesh (scoop out the inside)”. Do you mean to use in the recipe the out-scooped material, or what remains after scooping out the inside?
    The feijoa here in Texas are grown exclusively as landscape shrubbery; I have met no one here who eats the fruit. In consequence, despite what we usually say about things Texan, the fruit here are less than half the size (1/8 the weight) and less flavorful than the ones I enjoyed during my visits to NZ. I will see whether my favorite nursery can import some varieties from the experts.

    • Hi Mark. Crikey – how fascinating! Yes, our feijoas can be quite large and can be as big as the palm of your hand. How interesting to know that the feijoa is used in such a different way over there. Yes, I do mean use the scooped out flesh in the recipe, and discarding the skin. Hope that helps, all the best.


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