Feijoa Chutney

Ingredients

2 cups feijoa flesh, chopped, 2 large onions, peeled and diced, 1/2 cup sultanas, 1 cup firmly packed brown sugar, 2 cups cider vinegar (I used white vinegar because that is what I had), 1 tsp salt, 1 tbsp curry powder

Method

Place all ingredients in a large heavy-based saucepan. Bring to boil, stirring until sugar has dissolved. turn down heat and simmer hard for 30 - 45 minutes, stirring regularly until thick and syrupy. I let it cool. Ladle mixture into sterilised jars. Store in a cool, dark place.