Kiwi Chutney 1 c Cider vinegar
1 c Packed brown sugar
1 c Golden raisins
3 Apples (about 1 lb), pared, cored, and chopped
2 tb Lime juice
1/2 ts Ground cinnamon, ginger, and cumin
1/4 ts Ground cloves, allspice and salt
1 Clove garlic, minced
6 Ripe kiwi fruit, pared and diced
In large kettle, bring all ingredients but kiwis to a boil. Boil
gently for 20 minutes, stirring occasionally. Add kiwis and boil
gently about 20 minutes longer or until chutney is thickened. Stir
frequently. Ladle into hot sterilized canning jars, filling to within
1/8 inch of top. Seal and process in boiling water bath for 10
minutes. Remove jars from bath and cool away from drafts. After 12
hours check lids for proper seal. Refrigerate any jars that have not
properly sealed and use within 2-3 weeks. Store sealed jars in cool
place until ready to use. NOTES : Makes about 4 half-pint jars
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