recipe
Fruit

Kiwi Chutney

This flavourful chutney is wonderful with cheese and crackers. Traditionally, it is used as a condiment with poultry or meat. If you prefer a more fruity chutney, reduce the spices by half.

Yield:

Makes about 7 x 250 ml jars

Prep Time:

60 minutes

Processing Time:

10 Minutes

Difficulty:

Expert

Ingredients:

  • 6 cups (1500 ml) prepared kiwifruit, about 24 medium or 3 lb (1.3 kg)
  • 3 tart apples, peeled, cored & chopped
  • 1- 1/2 cups (375 ml) chopped onion
  • 1- 1/2 cups (375 ml) cider vinegar
  • 1 -1/2 cups (375 ml) granulated sugar
  • 3/4 cup (175 ml) dark brown sugar
  • 1/2 cup (125 ml) raisins
  • 4 cloves garlic, minced
  • 1 tsp (5 ml) finely minced gingerroot
  • 1 1/2 tsp (7 ml) ground cinnamon
  • 1 tsp (5 ml) mustard seed
  • 1/2 tsp (2 ml) Each: cayenne pepper, ground cloves & allspice
  • 1/4 tsp (1 ml) Each: ground pepper & salt

Directions:


  • Place 7 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Peel and chop kiwifruit. Measure 6 cups (1500 ml).

  • Combine prepared kiwifruit and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, 50 to 60 minutes or until mixture thickens to desired consistency.

  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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