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Cut the flowers from the top of the feijoas and dice into bit sized pieces.
Peel and dice the apples. Peel and dice the onions.
Zest and juice the lemon. Deseed and finely chop the chilies.
Add the dices feijoas, apples, onions, brown sugar, vinegar, lemon juice and zest, chilli, spices and water to a large pot.
Stir well an heat on medium until mix starts to boil. Cover and simmer or low for three to four hours. In the last hour remove the lid and stir stir stir, or until the chutney has turned a rich brown color and has thickened up nicely.
Transfer piping hot chutney to hot sterilized jars, taking care not to get chutney around the rim, and screw on sterilized lids immediately.
Allow to cool completely on a heatproof surface. Label the jars with the name and date it was made.
Store in a cool dry place or in the fridge for up to a year. Once opened store in the fridge and use within four weeks.