Kiwi Chutney Wrap Recipes

HOMEMADE KIWIFRUIT CHUTNEY

Steps:

• Place kiwifruit, bananas, sweet onions, lemon zest, lemon juice, raisins, brown sugar, ginger, cayenne pepper, allspice, nutmeg, cardamom, salt, and white vinegar into a heavy saucepan.
• Bring to a boil, lower heat, and simmer uncovered about 1 hour until thickened. Be sure to watch to ensure that it doesn't scorch as it thickens. The chutney is the right consistency when you pull a spoon through it and the path doesn't immediately fill in. Or, take out a small spoonful and if it remains heaped up on the spoon, it's thick enough.
• If you don't want to can the chutney, you can store it in the refrigerator and use it within a few weeks, or even freeze some if you wish. However, if you are going to can the chutney so it is stable on the shelf for months or to be given as gifts, you'll need the next steps.
• Sterilize your canning jars by boiling for 15 minutes. Prepare the lids according to the directions of the manufacturer.
• Fill the jars with chutney leaving at least 1/2 inch of headspace. You do not want the chutney to touch the lid.
• Place in hot water bath and bring to a boil, following the manufacturer's instructions according to the lids and seals you have chosen.
• After the jars have cooled and you have tested the seals, label the jars with the contents and the date you prepared them.

KIWI CHUTNEY

Steps:

• Boil the first seven ingredients together for 2-3 minutes.
• Add the above mixture to the chopped and peeled kiwi along with the thyme and cook further for a few minutes.
• Add salt and pepper to taste.
• Transfer to jars.

KIWI CHUTNEY WRAP

Steps:

• Mix lime juice through kiwi fruit to make a lovely chutney. You may use this to marinade chicken or fish.
• Mix chutney with rice, and refrigerate for about an hour. Spread about 1 tbls. of cream cheese on a tortilla, add aobut 1/4 cup rice/chutney mixture and roll up. You may add whatever else you like to make this to your taste!