Really good fejoa chutney recipe please

Hi there foodies anyone got a really good tasting fejoa chutney recipe that you would recommend... many thanks

Roasted Feijoa Chutney (Alexa Johnston)
This is a very large recipe, which fills about a dozen jars, so you may want to make a smaller batch.
3 kg feijoas 
1 kg red onions
5 large sweet lemons
8 large green chillies
2 kg white sugar
5 tsp sea salt
300 ml cider vinegar
1 cinnamon quill
6 green cardamom pods
6 black cardamom pods
2 tsp dried chilli flakes

Getting ready
The night before you will cook the chutney: 
1. Put the unpeeled feijoas through the mincer, or whiz them in batches in the food processor. You don’t want a complete puree, just a lumpy sludge. 
2. Do the same with the red onions and the whole lemons. (It’s a good idea to cut the lemons into quarters and flick out any pips first.) If you like a lumpier texture, you could just chop everything fairly finely with a knife, and I sometimes do that with a few of the feijoas and one lemon.  
3. Remove the stems from the green chillies, cut them in half and flick out the seeds. (If you do this under a running cold tap you will avoid chilli burns on your fingers.) 
4. Put the prepared fruit, onions and chillies into a large bowl with the salt and vinegar and pour over the sugar. Cover the bowl and leave on the bench overnight. 

Cooking the chutney
1. Preheat the oven to 356º F / 180º C. 
2. Give the mixture in the bowl a good stir, add the cinnamon, cardamoms and the chillies and pour it carefully into a roasting dish. The dish can be quite full since the mixture will reduce in volume as it cooks.
3. Put it in the oven and cook for 2 -3 hours. Give it a stir with a wooden spoon every half hour or so.  It is cooked when the mixture is a reddish brown and most of the moisture has evaporated.
4. Put it into clean jars, seal and leave for at least a week before eating. This allows the flavours to mellow a little. lIt will keep for at least a year in a cool, dark place. Makes about 6 pints / 4 litres of chutney.

thanks davidt4 sounds lovely can you taste a peel taste in it? Like lemons just not keen on a peel taste?

The lemon peel doesn't dominate, it just gives a freshness to the flavour.

Hi there foodies anyone got a really good tasting fejoa chutney recipe that you would recommend. many thanks

thanks davidt4 sounds lovely can you taste a peel taste in it! Like lemons just not keen on a peel taste!

The lemon peel doesn't dominate, it just gives a freshness to the flavour.