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Source: America's Favorite Food Associations

Kiwifruit Chutney
use this delicious, spicy chutney with curries, in sandwich spreads, meat sauces and canape's!!!
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Serves: varies
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 quart thick-sliced kiwi fruit, firm-ripe ,peeled
1 1/2 quarts nectarines, thick-sliced, slightly under-riped
1/2 cup fresh ginger root
3 cups sugar
3 cups cider vinegar
2 cloves garlic, minced
3/4 cups Worcestershire sauce
1 teaspoon salt
1 cup onion, finely chopped
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 1/2 cups lime juice

Cover kiwifruit and nectarines with salt water (2 tablespoons salt per quart water) and let sit 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 thick as desired. Add fruit again and heat to boiling. Taste to adjust seasonings. Pour in sterilized, hot canning jars, leaving 1/2-inch head space. Seal and process in boiling water bath 10 minutes.

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