FEIJOA CHUTNEY

Ingredients......500gm of feijoas ( trimmed), 500gm of chopped onions, 500gm of sultanas, 7 gm salt, 250gm of soft brown sugar, 1/2 tsp of ground cloves, 1 dsp of curry powder, 15gm of ground ginger, 1 tsp of sweet paprika, 550ml of white vinegar. Mince or process the onions, feijoas and raisins. Place in a medium saucepan. Add the salt, sugar and spices and finally the vinegar. Bring to the boil, stirring constantly, and boil for 1 hour or until thickened. Pour into sterilised jars and seal while hot. Store in a cool dark place. Keep for 3 weeks before opening to allow flavours to develop. The chutney will keep for 12-18 months in a cool dark place. Once opened keep in your refrigerator. N.B. Feijoas are in season March to June, my friend Maureen shared some of her frozen feijoas with me, which is the reason I was able to make the chutney , thank you Maureen and Roel.