Use this delicious, spicy chutney with curries, in sandwich spreads, meat sauces and canapés.
1 quart thick-sliced kiwifruit firm-ripe, peeled
1 1/2 quarts thick-sliced nectarines, slightly under-ripe
1/2 cup fresh gingerroot or 5 to 6 ounces candied ginger
3 cups granulated sugar
3 cups cider or wine vinegar
2 cloves garlic, minced
3/4 cups Worcestershire sauce
1 teaspoon salt
1 cup finely chopped onion
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 1/2 cups lime or lemon juice
- Cover kiwifruit and nectarines with salt water (2 tablespoons salt per quart water) and let set overnight.
- Chop ginger and cook until tender in 2 cups water. Reserve water.
- Mix sugar, vinegar, garlic, Worcestershire sauce and water the ginger was cooked in. Cook until sugar dissolves.
- Add drained fruit and cook until the nectarines are clear, as in preserves.
- Remove fruit and add all other ingredients to syrup. Cook until onions are soft and mixture is as thick as desired.
- Add fruit again and heat to boiling. Taste the adjust seasonings.
- Pour into sterilized, hot canning jars, leaving 1/2-inch head space. Seal and process in boiling water bath 10 minutes.
Makes about 6 pints.
Variation: Add 2 cups raisins along with other fruit.
Recipe provided courtesy California Kiwifruit Commission.