Sweet, tangy, and full of aromatic spices, this chutney is a great way to use pineapple guavas (also called feijoas). Serve it over grilled chicken or pork, or can the chutney to give jars as gifts.
3 cups trimmed and chopped pineapple guavas
1/3 cup pitted and slivered Medjool dates
1/2 cup golden raisins
1 cup chopped yellow onion
1/2 cup packed light brown sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
1/2 teaspoon yellow curry powder
1 teaspoon kosher salt
How to Make It
Mix all ingredients in a 4-qt. saucepan with 1/2 cup water. Cook over medium heat until mixture starts to boil, then simmer, covered, until thick and caramelized, about 1 hour. Serve warm or chilled; store chilled up to a week.