Feijoa and Pear Chutney

Recipe via NZ Herald

Makes 3 cups

4 cups feijoa pulp

3 pears, peeled and cored

2 cups white sugar

2 onions, diced

2 cloves garlic, crushed

300ml white vinegar

1 Tbsp mixed spice

1 tsp salt

Into a large pot place the feijoa, diced pears, sugar, onion, garlic, vinegar, spice and salt, slowly bringing to a simmer.

Cook at a rolling simmer for 1 hour or until the liquid is syrupy and slightly sticky. Store in sterilised jars until needed.

Chutney pairs particularly well with:

OMG Triple Cream Brie

Camembert

Creamy Blue