You need jam-making equipment and a food processor for this recipe.


Cut out wax paper disks slightly smaller than a jam jar lid. Sterilize 3 to 4 8-ounce jam jars and their lids in a pot of boiling water. Place the sterilized jars in a 215-degree F. oven to dry out.

Cut the Kiwi fruits in half lengthwise and scrape out the flesh; if the Kiwi fruits are very green, just peel and trim them. Rinse the raisins and leave to drain. Wearing rubber gloves, remove the core, seeds, and membranes from the chillies and set the trimmed chillies aside. Peel the garlic.

Place the Kiwi fruit, and ginger in a food processor and chop to a relish like consistency. Tip this mixture into a 1.5-quart saucepan with the raisins and sugar. Stir together until the sugar is dissolved in the fruit.

Place the vinegar, garlic, chillies, and salt in the blender and liquify. Carefully add this lethal brew to the fruit in the saucepan. Bring to the boil, stirring, and continue boiling until the thermometer reaches 220 to 222 degrees F. This will take from 25 to 30 minutes.

Ladle into jam jars with the aid of a jam funnel. Cover chutney with disks of waxed paper dipped in gin or vodka. Screw on caps and set aside to cool.

Yield: about 3 8-ounce jars

Harvey Day, The Complete Book of Curries, 1970, Gooseberry Chutney

To make this recipe with the main ingredient originally called for in this recipe, substitute: