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COOK: 40 – 60 MINS
SERVES: 4 Jars


  • 1 kg Feijoa chopped up smallish
  • 10g salt
  • 40g cumin seeds
  • 40g coriander seeds
  • 50ml oil (peanut is good)
  • 40g mustard seeds
  • 2 tbs turmeric
  • Chilli powder to taste
  • 1 tbs fresh ginger
  • 1 tsp fresh garlic
  • 1 tsp curry
  • 160g sugar
  • 300ml white wine vinegar


  1.  Put chopped feijoas into a bowl and sprinkle over the salt. Mix well, cover with a clean tea towel and leave overnight to draw out the liquid.
  2. The next day strain (don’t rinse) the feijoa and discard the liquid.
  3. put cumin and coriander in a pan and dry fry until it become fragrant. Cool slightly and grind as well as you can.
  4. Put oil into a large pot and heat. Add the mustard seeds and fry until they start to pop (watch the whole time as they can burn easily), then add the cumin and coriander mixture. Fry together until it smells yummy! Cool.
  5. Prepare all the rest of your ingredients. Add these along with the feijoa to the pot and bring to the boil.
  6. Turn down the heat and simmer until the mixture is thick. Allow to cool before putting into sterilised jars and sealing with sterilised lids.
  7. Yum! Wait a week or 2 before using. It’s great with meat or cheese.

Note: To sterilise jars, wash them thoroughly, rinse and place in an oven heated to 100 degrees for 30 minutes – keep them in the oven until you are ready to use them. Put the lids in a pot and cover with water – bring this to the boil, boil for 5 minutes then turn the element off. Leave in the water until ready to seal the jars… easy!