Name: Warm feijoa chutney
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

20M

Cook

10M

Total

30M

This recipe first appeared in Food magazine.

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Ingredients

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

Method

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.