Feijoa Pickle Infused with Aromatic Spices

Dips, Sauces & Dressings

Main Ingredient: Fejioa
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Recipe by: Mons Flavours

Ingredients

1kg medium size feijoas
2 1/2 cups olive oil
2 teaspoon Yellow mustard seeds (freshly grounded)
1 tablespoon Freedom spice blend
2 teaspoon Turmeric powder
2 tablespoon lemon juice
1/4 cup Jaggery powder/ Caster sugar / Coconut sugar (increase if you need more)
3 teaspoon Nigella seeds
3 teaspoon fennel seeds (coarsely grounded)
Salt & Pepper according to your taste buds

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Main Ingredient: Fejioa
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Recipe by: Mons Flavours

(3)

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.