Guava recipes

 

 Guava Chutney

Guava ChutneyApril is now just turning into May and with that my guava fruits have begun to ripen. My fears that the fruits might be spoilt were for nothing and I have a wonderful crop of yellowing fruit giving me the pleasure of not only a delicately delicious flavor but also filling my kitchen with a fresh fruity aroma. But what to do with all that fruit. I came up with this recipe for a chutney.

Ingredients

900 grams ripe guavas
900 grams ripe tomatoes
2 red onions (sliced)
White grape vinegar (to measure)
225 grams brown sugar
5 ml peppercorns
5 ml pickling spices (whole)
5 ml ground ginger
5 ml salt (optional)

Method

Scald, peel and quarter the tomatoes and guavas. Remove the seeds and strain these into a measuring jug. Add vinegar so that the combined liquid measures 600 ml. Thinly slice the remaining tomato and guava flesh.Combine all ingredients in a preserving pan, bring to the boil then simmer until really thick and rich.(Approximate time for simmering: between 1 – 2 hours – keep checking, especially towards the end of the cooking period, to ensure that the mixture does not burn. Turn into preserving jars. This amount will fill 2 x 500ml jars.

Calory count: Approximately 40 cals. per 25ml serving

 

 

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