Feijoa Chutney


1.5 kg feijoas

1 kg onions

1/2 cup crystallised ginger

2 cups sultanas

2 cups brown sugar

1 teaspoon ground cloves

3 teaspoons curry powder

2 tablespoons salt

1 litre malt vinegar


Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer until thick, then pour into jars. Seal when cold.