Gluten-Free Food,Kiwi Style

This chutney is a must make.  I am fortunately enough to have a friend at work that gives me feijoas from her tree – thanks Kim!

SPICY FEIJOA CHUTNEY

2 cups feijoa flesh, scooped and diced

2 large onions, peeled and diced

½ cup sultanas

1 cup soft brown sugar

2 cups cider vinegar

1 tsp salt

1 T curry powder

Place all ingredients in a preserving pan.  Bring to the boil, stirring until the sugar has dissolved.  Turn down the heat and simmer for 30-45 minutes, stirring often until the chutney is thick and syrupy. Meanwhile, sterilize preserving jars in oven at 120oC for at least 15 minutes, heat preserving seals and rings in a pot of hot/boiled water. Ladle into sterilized jars and seal well.