Alexa Johnston's Roasted Feijoa Chutney is the best I know. She puts them through a mincer, but I find that pulsing in a food processor works well too.

http://www.ladiesaplate.co.nz/recipes/jams-and-preserves/roasted-feijoa-chutney.html

If I've attached it properly, here's the anchovy tin prototype

We have a version made with a jumbo anchovy tin. It works perfectly with the neighbours' pears.

I used the same fig chutney recipe as you Russell. It needed longer cooking than suggested, but having opened the first jar yesterday at only two weeks maturing I'm as impressed as you are. We ate it with cheese, Manchego and Distinction Blue. I would cut back slightly on the cinnamon next time but I can imagine it being perfect with meat as is.

To turn left over roasted meats into a thing of beauty.

Caramelised onions and black olives are the essential components here. For two people cook two sliced onions gently in 2 tab butter or olive oil with salt for about half an hour or until golden brown. Meanwhile cut up about 400g of roasted lamb, mutton, pork, chicken or duck (beef doesn't work as well as other meats here). Add about 15 black olives to the onions and cook 5 minutes. Add meat and cook 10 minutes until completely hot and starting to brown slightly.

Optional extras: parsley, pine nuts, almonds, currants, dried figs, dried apricots, whatever spices fit with the way in which the original meat was cooked. If there is sauce left over from the original meat add that too. Serve with lemon wedges and a salad.