Composition / ingredients
Cooking method
Feijoa is washed, dried with paper towels, and then crushed with a blender or meat grinder. The resulting fruit pulp is transferred to a suitable sized saucepan (you need to use an enameled or stainless steel saucepan).
Peel the onion and garlic, rinse under running water and wipe dry with paper towels. Garlic is crushed with a fine grater or passed through a special press. Finely chop the bulbs.
Add the onion and garlic chopped in this way to the pan with feijoa and put it on the stove. Heating should be minimal. Bring the contents of the pan to a boil, cover with a lid and cook for about 2 hours, stirring everything regularly so that the mass does not stick to the bottom of the pan.
20 minutes before the end of cooking, add spices to the pan and pour in apple cider vinegar. We taste it, if necessary, add more salt and spices. After cooking, remove the cloves from the pan.
Also, closer to the end of cooking, we prepare cans and lids - they should be sterile and dry. It is best to choose small jars. We put the boiling contents of the pan into jars, close them with hermetically sterile lids, let them cool completely at room temperature. After that, you can remove the cans with the workpiece to a permanent storage place, which should be cool.
The feijoa billet prepared according to this recipe is stored for six months. After opening the jar, the remaining chutney should be stored in the refrigerator for no more than 3-4 days.
Bon appetit and culinary masterpieces!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Feijoa - 49 kcal/100g
- Spices dry - 240 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Sea salt - 0 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Ground cinnamon - 247 kcal/100g
