Luckily, I found this recipe for a spicy feijoa chutney. It has a kick, but is mightily delicious. I think you could almost eat it with anything but they are especially good with my friend Rachel's home made pita pockets.
Dissolve 2 teaspoons of brown sugar in the juice of 1 lime. Add:
8 freshly diced feijoas
1/2 cup of capsicum
1 diced clove of garlic
1 tsp chilli powder
2 tsp fresh coriander
2 tsp red onion
I used the coriander, lime and capsicum from the garden and the feijoas are from a combination of Tom and Kate's trees. Fabulous!