Spicy Feijoa Inspired Kasundi
Transform your over abundance of feijoas into this bold, spicy and vibrant Indian-inspired chutney. It’s a delicious way to preserve the bounty of this iconic NZ fruit.
Sweet, tangy and gently spiced, it pairs beautifully with cheese boards, spooned alongside curries or roasted autumn root vegetables, and makes a flavour-packed addition to sandwiches and wraps, toasted sandwiches or homemade burgers.
A little jar of feijoa magic — ready whenever you are.
Ingredients
- 5 cups scooped feijoa flesh, larger pieces roughly chopped
- 6cm fresh ginger root, finely chopped
- 2 tsp Mrs Rogers Garlic Granules (or 4 garlic cloves, finely chopped)
- 80ml apple cider vinegar
- 60ml olive oil
- 2 tsp Mrs Rogers black mustard seeds
- 2 tsp Mrs Rogers cumin seeds
- 2 tsp Mrs Rogers ground turmeric
- ½ - 1 tsp Mrs Rogers chilli flakes, adjust to taste but it should have some kick (or 1 small red chilli, finely chopped)
- 3 tbsp brown sugar
- 1 tsp Mrs Rogers Sea salt to taste
Directions
- Heat the oil in a large saucepan over medium heat. Once warm, add the mustard seeds, cumin seeds, turmeric, and chilli, stirring with a wooden spoon for about 1 minute until the spices become toasted. Add the ginger and garlic, then continue cooking for another minute. Stir in the feijoa flesh, vinegar, sugar, and salt until everything is well combined.
- Bring the mixture to a simmer, then reduce the heat and cook uncovered for 1 to 1½ hours, or until thick and rich in texture. Keeping the lid off allows excess moisture to evaporate, helping the kasundi to reduce properly. Stir frequently to stop it from catching on the bottom of the pan. It’s ready when you can draw a spoon through the mixture and briefly see the base of the saucepan before it fills back in — this is known as the trail test.
- Carefully spoon the hot kasundi into hot sterilised* jars, filling to about 5mm below the rim. Seal with the lids and leave the jars to cool on a wooden board or heat-safe surface.
- Once cool, check the lids have sealed (inverting into the jar). After opening, keep refrigerated and enjoy within 4 weeks.