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Kiwifruit Chutney recipe

Use this delicious, spicy chutney withcurries, in sandwich spreads, meat sauces and canap s.

Recipe: Kiwifruit Chutney

1 quart thick-sliced kiwifruit firm-ripe,peeled
1 1/2 quarts thick-sliced nectarines, slightly under-ripe
1/2 cup fresh gingerroot or 5 to 6 ounces candied ginger
3 cups granulated sugar
3 cups cider or wine vinegar
2 cloves garlic, minced
3/4 cups Worcestershire sauce
1 teaspoon salt
1 cup finely chopped onion
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 1/2 cups lime or lemon juice

  • Cover kiwifruit and nectarines with saltwater (2 tablespoons salt per quart water) and let set overnight.
  • Chop ginger and cook until tender in 2cups water. Reserve water.
  • Mix sugar, vinegar, garlic, Worcestershiresauce and water the ginger was cooked in. Cook until sugar dissolves.
  • Add drained fruit and cook until the nectarinesare clear, as in preserves.
  • Remove fruit and add all other ingredientsto syrup. Cook until onions are soft and mixture is as thickas desired.
  • Add fruit again and heat to boiling. Tastethe adjust seasonings.
  • Pour into sterilized, hot canning jars,leaving 1/2-inch head space. Seal and process in boiling waterbath 10 minutes.

    Makes about 6 pints.

    Variation: Add 2 cups raisins along withother fruit.

    Recipe provided courtesy California KiwifruitCommission.

    Making Kiwi Chutney

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