Kiwifruit Chutney
Brighten up your table with the zesty, exotic flavors of Kiwifruit Chutney—a vibrant condiment bursting with sweet, tangy, and spicy notes. This quick and easy recipe marries the tropical sweetness of ripe kiwifruit with the warmth of spices like cumin, coriander, and cinnamon, creating a perfect balance of flavors. Enhanced with caramel-like brown sugar, tangy apple cider vinegar, and juicy raisins, this chutney achieves a delightful complexity, while a touch of fresh ginger and optional red chili adds a subtle kick. Ready in just 40 minutes, it's the ideal accompaniment to grilled meats, cheese platters, or even as a spread for sandwiches. With its bold flavors and versatility, this homemade kiwifruit chutney is sure to become your new favorite go-to condiment!
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Recipe Information
Ingredients
- 6 pieces Kiwifruit
- 1 medium piece Onion
- 1 tablespoon Fresh ginger
- 2 pieces Garlic cloves
- 1 piece Red chili (optional)
- 0.5 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 0.25 cup Raisins
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Peel the kiwifruit and dice them into small pieces. Set aside.
Finely chop the onion, garlic, ginger, and red chili (if using).
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until softened but not browned.
Stir in the garlic, ginger, and red chili, cooking for another 1-2 minutes until fragrant.
Add the diced kiwifruit, brown sugar, apple cider vinegar, and raisins to the pan. Stir well to combine.
Sprinkle in the ground cumin, coriander, cinnamon, and salt, and mix thoroughly.
Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally to prevent it from sticking or burning.
Taste and adjust seasoning if necessary. For added sweetness, add a little more sugar; for more tang, add a splash of apple cider vinegar.
Remove from heat and let the chutney cool completely.
Transfer the cooled chutney to a sterilized jar and store it in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 193.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
