Kiwi Chutney Food

KIWI CHUTNEY

Kiwi Chutney image

Make and share this Kiwi Chutney recipe from Food.com.

Provided by Rose7689

Categories Chutneys

Time 20m

Yield 300 ml jar

Number Of Ingredients 10

Ingredients

1 onion
100 ml pineapple juice
3 tablespoons vinegar
1/2 tablespoon white mustard seeds
1 -2 clove
3 gherkins
50 g sugar
4 kiwi fruits
2 stalks thyme
salt and pepper

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.

KIWIFRUIT CHUTNEY

Kiwifruit Chutney image

I'm a sucker for chutney recipes, & found this one online at homecooking.about.com. Have yet to make it, but that doesn't mean I won't!

Provided by Sydney Mike

Categories Fruit

Time 1h30m

Yield 5 pints

Number Of Ingredients 12

Ingredients

2 lbs kiwi fruits, peeled, sliced
2 bananas, chopped
3 medium onions, diced
1 lemon, zest of
3 lemons, juice of
1 cup dark raisin
1 cup brown sugar
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
3 tablespoons crystallized ginger
2 teaspoons salt
1 cup white vinegar

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.

HOMEMADE KIWIFRUIT CHUTNEY

Homemade Kiwifruit Chutney image

Lemon, bananas, raisins, and spices give punch to kiwifruit chutney used as a condiment. Here's how to make it at home to enjoy with meals and snacks.

Provided by Peggy Trowbridge Filippone

Categories Condiment

Time 1h15m

Number Of Ingredients 14

Ingredients

2 pounds kiwifruit (peeled and sliced)
2 bananas (peeled and chopped)
3 sweet onions (chopped fine)
Zest of 1 lemon
Juice of 3 lemons
1 cup raisins
1 cup brown sugar (packed)
1 teaspoon ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1 tablespoon kosher salt
1 cup white vinegar

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.

Nutrition Facts : Calories 40 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 61 mg, Sugar 7 g, Fat 0 g, ServingSize 4 cups (64 servings), UnsaturatedFat 0 g

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