2014-02-05 15.05.06 reducedI live in Michigan – a state buried in snow giving this record-setting winter! For many like myself, living in the norther hemisphere presents challenges during the cold winter months.

During the summer and fall months I spend a great deal of time canning and preserving the abundance of foods available during our short growing season, however, I still make it a point to home can year ’round!

In the winter, I look forward to imports from warmer regions both nationally and internationally. Some of my families favorites include clementines, grapefruit and kiwi! My daughter enjoys a Kiwi a day which is a perfect way to inject vitamin C helping to ward of cold and flu germs.

Below is a delicious chutney with a robust flavor which warms you from the inside out! Its many uses make this a versatile addition to your Canning Calendar and pantry shelves. Be sure to home can a batch to enjoy this summer.

Kiwi Chutney – approx. 9 eight-ounce jars or 5 pints

This savory chutney embodies warm tones and sweet hues of fruit flavor which work well alongside a main dish or served as an appetizer. It makes a delicious accompaniment to meats – namely pork and chicken – and also works well as a chunky glaze atop a roast.

It is also excellent served aside a cheese tray with crackers and warmed atop goat cheese garnished with apple and kiwi slices. Liven up couscous by adding 2 to 3 tablespoons of this delicious chutney and turn a boring side dish into something extraordinary. 2014-02-06 10.42.14 reduced


6 cups Kiwi, peeled and chopped
3 Granny Smith Apples, peeled, cored and chopped
1 ½ cups Onion, chopped
1 ½ cups Apple Cider Vinegar
1 ½ cups raw sugar
¾ cups brown sugar, lightly packed
1 cup Golden Raisins
4 garlic cloves, chopped fine
1 tsp ginger root, peeled and chopped
1 ½ tsp ground cinnamon
1 tsp mustard seeds
½ tsp cayenne pepper
½ tsp ground cloves
½ tsp ground allspice
¼ tsp sea salt
¼ tsp black pepper


In a large stainless steel stock pot, combine kiwi, apples, onions, vinegar, both sugars, raisins, garlic and ginger root. Bring to a boil over medium-high heat being sure to stir constantly to avoid scorching. Reduce heat and boil gently for 30 minutes being sure to stir frequently.

Add remaining ingredients and continue to boil gently for an additional 10 minutes. Stir frequently. 2014-02-05 16.30.12reduced

Ladle hot chutney into hot jars being sure to leave a ½” of headspace. Remove any air bubbles and adjust headspace if necessary.

Using a warm wash cloth dipped in vinegar, wipe the jar rims and screw bands. Add sterilized lids and rings atop each jar and hand tighten.

Place jars in a water bath and fully cover with water; being sure the water is one inch above the jars. Process half pints for 10 minutes and pints for 15 minutes. Remember, processing time doesn’t begin until water is at a full rolling boil.

The Canning Diva

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