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Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie' |
| Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites. |
I am sticking with my feijoa theme this week whilst everybody still has them in abundance. This chutney recipe I am sure has been handed down generation after generation to most families at some stage. I find this version quick simple and easy to prepare and it's amazing rich, but tangy flavour just gets better with age.
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Use as a side chutney with chicken, fish, pork and lamb. Also great with most cheeses and as an additive to tomato based dishes that need some depth!
Feijoa and date chutney
1 kg feijoas
1 kg onions
2 cups raisins
2 cups dates
2 cups brown sugar
1 Tablespoon curry powder
1 Tablespoon ginger
4 Tablespoons salt
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 litre malt vinegar
Wash and cut ends off feijoas. Leave skin on and place in food processor along with peeled onions. Pulse and blend till finely chopped. Place in stock pot.
Chop dates and add all other ingrediants to pot.
Boil and stir well and simmer for 1-2 hours until thick. Put in hot sterile jars.
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