California Kiwi Chutney -- (from Bernardin Guide to Home Preserving, 1996)

6 c prepared kiwi fruit (peel and chop)
1½ c cider vinegar
1½ c granulated sugar
¾ c dark brown sugar
1½ c chopped onion
½ c raisins
3 tart apples, peeled, cored and chopped
4 garlic cloves, minced
1 tsp ginger root, finely minced
1½ tsp ground cinnamon
1 tsp mustard seed
½ tsp each: cayenne, ground cloves and allspice
¼ tsp each: ground pepper and salt

Combine kiwifruit, vinegar, sugars, onion, raisins, apples, garlic, ginger root, cinnamon, mustard seed, cayenne pepper, cloves, allspice, pepper and salt in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, 50 to 60 minutes or until mixture is thick.

Ladle chutney into a hot jar to within ½ inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney.

Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jar, label and store in a cool, dark place.

Makes 6-7 half-pint (250 ml) jars.

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