2014-02-05 15.05.06 reducedI live in Michigan – a state typically buried in snow from December to March! For many like myself, living in the norther hemisphere presents challenges during the cold winter months with respect to local fresh food supplies. 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 throughout the entire year.

In the winter, I look forward to our grocery stores stocking shelves with 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 Canning Recipe

Makes approx. 9 eight-ounce jars or 5 pints

This savory chutney embodies warm tones and sweet hues of fruit which work well alongside any main dish, used as an appetizer on a cheese try or to spice up any side dish. It makes a delicious accompaniment to any pork or chicken, and also works well as 2014-02-06 10.42.14 reduceda chunky glaze atop a beef 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.


  • 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


  1. 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.
  2. Add remaining ingredients and continue to boil gently for an additional 10 minutes. Stir frequently.
  3. Ladle hot chutney into hot jars being sure to leave a ½” of headspace. Remove any air bubbles and adjust headspace if necessary.
  4. 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.
  5. 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.

2014-02-05 16.30.12reducedHappy Canning!
Diane, The Canning Diva

Check this out!

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Rhubarb Apple Chutney