Makes about 6-8 medium jars.
Ingredients
2kg of feijoas
3 medium onions
1 teaspoon of garlic
1 teaspoon salt
500g of brown sugar
½ teaspoon of ground cloves
½ teaspoon of ground allspice
1 teaspoon of ground ginger
1 teaspoon of chilli powder
125g of finely chopped sugar coated ginger
1 litre of vinegar
Method
Cut in half and scoop out fruit with a small sharp teaspoon.
Place fruit and finely chopped onions in a heavy based pan.
Add all other ingredients and simmer for 2-3 hours.
Use a diffuser mat to stop sultanas catching, stir frequently.
Bottle in warm, clean jars.
Author
Dee Fielding
The Pickle Lady, Eltham