Kiwi Chutney – A Savory Idea To Use Up Extra Kiwis

When we decided to start taking some of our bumper crop of kiwis in our lunches, we realized the ones we quartered and brought to eat were under-ripe (to say the least! You can’t even bite through the flesh!) We both brought our little container home that day, and just left them in the fridge to see if they’d ripen a little more.

After a week or so, no change, so I got my thinking cap on. Maybe there are some ideas for savory dishes with kiwi fruit on the internet. No real inspiration there. Sigh. Well, we also had a large crop of blueberries this year, and there were still 3 gallon bags of them in the freezer that needed to be used up. One of the bags had probably about a cup and a half left in it, so I brought that one out of the freezer and started thinking about chutney. I’ve made chutney with a lot of things. Why not kiwis?

Well, it turned out so very tasty, and I’ve had a lot of requests for the recipe, so here you go. I’m not a real measuring person, but I don’t think it really matters here. I’ll just do it as a narrative, and you can put your own creativity into yours. 🙂

I started off by chopping half of a large onion. I threw that into a sauce pan with about a quarter cup of apple cider vinegar and what was left in the bag of brown sugar, which was probably a half cup. I put the heat on and let the onions simmer for a good long time until they were soft. Meanwhile, I was quartering and peeling the kiwis. I think there were 6-8 medium to large ones altogether. I chopped up the flesh about the same size as the chopped onion pieces, and threw them into the pan. Again, I cooked them down for a while until soft. Near the end, I tossed in the frozen blueberries, which by that time were partly thawed. I left them in there long enough for them to finish thawing and heat through, but still keep their shape. At the end, I minced up a few leaves of mint and stirred it in.

We served it with pork chops and it was magnificent! I just had a taste of the leftovers, and it’s slightly sweet, lightly tangy, and a very meaty texture. I hope you enjoy it as we have!

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