From one of our favourite foodie Instagram accounts @abbeymacfie, this is the answer to keeping up with plentiful feijoa crops and savouring those sensational flavours through the rest of the year. Makes approx 5cups

INGREDIENTS

500g Feijoa flesh
500g apple, diced
2 onions, diced
150g dates, chopped
2 chillies, chopped (or 1tsp Chilli flakes)
2 Tbsp Caraway seeds
1tsp Cinnamon
1 Tbsp Ground black pepper
300g Brown Sugar
300g Malt Vinegar
1 tsp Salt

METHOD

Place all ingredients in a large pot. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the mixture reduces down. This will take up to 2hours. Stir more frequently in the last hour to stop it sticking to the bottom of the pot.

You will know the chutney is ready when it has thickened and the volume's reduced, Your simmering time will depend on the surface area of your pot, ie with a maslin or jam pan which opens up in a more conical shape the extra surface area will bring your simmering time down, unlike the straight sides of a saucepan or stockpot. Spoon your chutney, while still hot, into sterilised jars and keep in the fridge.

See our 101 for jar sterilising here.