Homemade Kiwifruit Chutney
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.
- Serves: 64 persons
- 2pounds kiwifruit (peeled and sliced)
- 2bananas (peeled and chopped)
- 3sweet onions (chopped fine)
- Zest of 1 lemon
- Juice of 3 lemons
- 1cup raisins
- 1cup brown sugar (packed)
- 1teaspoon ginger
- ½teaspoon cayenne pepper
- ½teaspoon allspice
- ½teaspoon nutmeg
- ¼teaspoon cardamom
- 1tablespoon kosher salt
- 1cup white vinegar
Step 1Place 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.
Step 2Bring 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.
Step 3If 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.
Step 4Sterilize your canning jars by boiling for 15 minutes. Prepare the lids according to the directions of the manufacturer.
Step 5Fill the jars with chutney leaving at least 1/2 inch of headspace. You do not want the chutney to touch the lid.
Step 6Place in hot water bath and bring to a boil, following the manufacturer's instructions according to the lids and seals you have chosen.
Step 7After the jars have cooled and you have tested the seals, label the jars with the contents and the date you prepared them.