Warm feijoa chutney

Make the most of autumn's glut of feijoas with this delicious warm feijoa chutney recipe. Spiked with chilli, coriander and ginger, it goes great with pork, turkey or duck

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 1 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 1 centimetre piece of ginger, peeled and grated
  • 1 medium-sized lemon, zest and juice
  • 2 tablespoon brown sugar
  • 1 tablespoon wholegrain mustard
  • 1/2 teaspoon chilli paste
  • 1 teaspoon fish sauce
  • 1 kilogram feijoa, peeled and halved
  • 1/4 teaspoon sesame oil
  • 1/4 cup coriander leaves, chopped


  • 1
    Heat oil in a pan over a medium-to-low heat and add garlic and ginger, stirring to cook for 1-2 minutes. Add lemon zest, juice, sugar, mustard, chilli paste and fish sauce, stirring until sugar melts.
  • 2
    Add feijoa and increase heat to a simmer, cooking until fruit collapses.
  • 3
    Add sesame oil and coriander leaves, mixing to combine.
  • 4
    Remove from heat and serve immediately. Delicious served with pork, turkey or duck.


PER SERVE: Energy: 148kcal, 620kj Protein: 2g Fat: 5g Saturated fat: 0g Cholesterol: 0mg Carbohydrate: 22g Fibre: 3g Sodium: 172mg