Kiwi Chutney 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.

KIWIFRUIT CHUTNEY

Steps:

• In a saucepan mix all ingredients.
• Boil gently & stir frequently for about 1 hour or until soft & thick.
• Cool, then spoon into sterilized jars & seal.

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 JAM

Steps:

• In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.