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
Makes about 6 pints.
Variation: Add 2 cups raisins along withother fruit.
Recipe provided courtesy California KiwifruitCommission.
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