Homemade Kiwifruit Chutney

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 64 persons



  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    Sterilize your canning jars by boiling for 15 minutes. Prepare the lids according to the directions of the manufacturer.
  5. Step 5

    Fill the jars with chutney leaving at least 1/2 inch of headspace. You do not want the chutney to touch the lid.
  6. Step 6

    Place in hot water bath and bring to a boil, following the manufacturer's instructions according to the lids and seals you have chosen.
  7. Step 7

    After the jars have cooled and you have tested the seals, label the jars with the contents and the date you prepared them.