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Main Ingredient: Fejioa
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Serves: 4
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Recipe by: Mons Flavours
Wash feijoas and pat dry them.
Cut them length wise, not very thin slices as they might get over cooked while cooking. Crunchier the better as this pickle is supposed to be eaten while its fresh and crunchy. Just tossed in few spices and olive oil, cooked a little bit so that it can have a couple of weeks shelf life.
In a large pan, on low medium heat, add olive oil, add sliced feijoas, mix well with oil, add freshly grounded mustard seeds, turmeric powder, freedom spice blend, coarse fennel seeds, lemon juice, jaggery powder, salt & pepper according to your taste. Mix well. Cook for 5, 6 minutes. Don’t over cook it. The moment you see the feijoas are changing its color and getting bit soft, time to switch off the heat.
Adjust salt, sugar, lemon accordingly, Once everything is up to your taste add nigella seeds in the end.
Mix all over again, let it cool and transfer it to your jars and enjoy.
