Tangy kiwifruit chutney

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I was so pleased with how this chutney turned out, I have already started planning to make another batch or two. It may seem a little odd using banana, but it is there to add depth of flavour and help thicken the sauce. I used standard green kiwifruit that were not quite ripe, as unripe fruit has more pectin and also ripe kiwifruit are a bit more messy for peeling and cutting. However, you could easily use yellow kiwifruit or a mixture.


  • 1.5 kg green kiwifruit, skinned, halved and cut into semi-circles
  • 3 bananas diced
  • 4 onions diced
  • Juice and zest of 4 lemons
  • 1 tbsp of salt
  • 1 cup of white sugar
  • 1/2 cup of white sugar with pectin added (or use white sugar)
  • 1 1/2 cups of apple cider vinegar
  • 1 tsp chili flakes
  • 2 tbsp ground coriander seeds


  1. Combine all the ingredients in a preserving pan or large pot and place over a low to medium heat, simmer for an hour until the fruit is soft and the liquid reduces. Stir occasionally to stop the mixture sticking to the bottom.
  2. Poor into sterilised jars and store.
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