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Kiwifruit Chutney Recipe

User Rating 4 Star Rating (1 Review)


Lemon, bananas, raisins, and spices give punch to kiwifruit chutney used as a condiment. The chutney is especially good served with light meats such as chicken and pork. It also makes a delightfully different spread for toast or crackers.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 2 pounds kiwifruit, peeled and sliced
  • 2 bananas, peeled and chopped
  • 3 sweet onions, chopped fine
  • Grated zest of 1 lemon
  • Juice of 3 lemons
  • 1 cup raisins
  • 1 cup brown sugar, packed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 Tablespoon kosher salt
  • 1 cup white vinegar


Place kiwifruit, bananas, sweet onions, lemon zest, lemon juice, raisins, brown sugar, ginger, cayenne pepper, allspice, nutmeg, cardamom, salt, and white vinegar into a heavy saucepan.

Bring to a boil, lower heat, and simmer uncovered about 1 hour until thickened.

Pour into dry, sterilized canning jars and process according to manufacturer's directions.

Yield: about 4 cups
User Reviews

Reviews for this section have been closed.

 4 out of 5
Great use for kiwi, Member DeeDovey

I was searching for a use for about 15 kiwi that were closing in on extinction in my refrigerator; having on hand a couple of bananas, I decided to try this recipe as written. Usually I shy away from brown sugar and substitute organic sugar instead. Although it is a bit sweet for me, I still liked it and will probably make it again under the same circumstances; i.e., having left over kiwis. My bananas were certainly not ripe, so the extra sugar may have helped the taste. I used organic raisins, as well. Overall, I recommend.

10 out of 11 people found this helpful.

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