Ingredients with Measurements:
- 1 pound of hardy kiwis, peeled and diced
- 1 cup of brown sugar
- 1 cup of apple cider vinegar
- 1/2 cup of chopped red onion
- 1/2 cup of raisins
- 1/4 cup of chopped crystallized ginger
- 1 tablespoon of mustard seeds
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of salt
Special equipment needed:
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the hardy kiwis, brown sugar, apple cider vinegar, red onion, raisins, crystallized ginger, mustard seeds, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the chutney simmer for 45-50 minutes, or until it has thickened and the kiwis are tender.
4. Remove the saucepan from the heat and let the chutney cool for 10-15 minutes.
5. Transfer the chutney to sterilized jars and seal them tightly.
6. Store the jars in a cool, dark place for up to 6 months.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 3 cups of chutney
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 30
- Total fat: 0g
- Cholesterol: 0mg
- Sodium: 20mg
- Total carbohydrates: 8g
- Dietary fiber: 0g
- Sugars: 7g
- Protein: 0g
Substitutions for ingredients:
- You can use regular kiwis instead of hardy kiwis.
- You can use white vinegar instead of apple cider vinegar.
- You can use yellow onion instead of red onion.
- You can use dried cranberries instead of raisins.
- You can use fresh ginger instead of crystallized ginger.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Add chopped apples or pears for a different texture.
- Use this chutney as a topping for grilled chicken or pork.
Tips and tricks:
- Be sure to stir the chutney occasionally while it's simmering to prevent it from sticking to the bottom of the saucepan.
- Use a funnel to transfer the chutney to the jars to avoid spills.
- Let the chutney cool completely before storing it in the jars.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- To reheat the chutney, simply spoon it into a microwave-safe bowl and heat it in the microwave for 30-60 seconds, or until it's warm.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon for guests to help themselves.
- Use a decorative jar to store the chutney and give it as a gift.
Garnishes:
- Sprinkle chopped fresh herbs, such as cilantro or parsley, on top of the chutney for a pop of color.
Pairings:
- Serve the chutney with cheese and crackers for a delicious appetizer.
- Use the chutney as a condiment for sandwiches or burgers.
Suggested side dishes:
- Serve the chutney alongside roasted vegetables or grilled meats.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the chutney is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to sterilize the jars and lids before using them to prevent contamination.
- Store the jars in a cool, dark place to prevent spoilage.
Food history:
- Chutney is a condiment that originated in India and is typically made with a combination of fruits, spices, and vinegar.
Flavor profiles:
- This hardy kiwi chutney is sweet, tangy, and slightly spicy, with a hint of ginger and cinnamon.
Serving suggestions:
- Serve the chutney at room temperature or slightly warmed.
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