Feijoa and ginger chutney

Put the prepared feijoas, apples, onions and ginger into a heavy based preserving pan or wide based saucepan.

Pour over ½ cup of water and add the Gregg's Whole Star Anise.

Cook gently over a low to medium heat for about 30 minutes, or until the fruit and onions are soft. Add cider vinegar, brown sugar and Gregg's Ground Cardamom. Stir and bring to the boil. Reduce heat and simmer gently for 1 - 1 ½ hours until chutney is thick. Stir occasionally during cooking to avoid the chutney catching on the bottom of the pan.

Pour into sterilised jars and seal. Allow to mature for a month to 6 weeks before eating. Great served with cheese and cold meats.