Homemade Helmet Chutney Recipe

Lemon, bananas, raisins and spices give this kiwi fruit chutney, used as a herb. It’s a sweet and delicious blend that adds elements that just won’t turn your fruit into jam.

This chutney is especially good served with light meats like chicken and pork. It also makes a great different spread for toasts and crackers. Also enjoy it on grilled cheese sandwiches to make them a comfort food delight.

If you’re growing pebbles, you may wonder what to do with it other than eating it fresh. This recipe is one way to preserve it to enjoy for months to come. You can also think about giving it as a gift in the kitchen. Choose attractive small canning jars and make labels to give it as a small gift to people on your holiday list. Add a ribbon or bow. Add suggestions for recipes using chutneys to inspire recipients.

This recipe produces four cups of chutney and must be canned properly to preserve it.

What you need

. 2 lbs kiwis (peeled and sliced) 2 bananas (peeled and chopped) 3 sweet onions (chopped fine) Zest of 1 lemon Juice of 3 lemons 1 cup raisins 1 cup brown sugar (packed) 1 teaspoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon table spice 1/2 teaspoon nutmeg 1/4 teaspoon cardamom 1 tablespoon kosher salt 1 cup white vinegar<

How to make it

In a hot sauce place kiwis , bananas , sweet onion , lemon zest , lemon juice , raisins , brown sugar , ginger , cinnamon pepper , nutmeg , cardamom , salt and white vinegar. Bring to a boil , lower heat and simmer for about 1 hour until tender. Be sure not to burn it as it thickens. The chutney will be the right consistency when you pull a spoon through it and the tea doesn’t immediately fill. Or take a small spoonful and when it comes in contact with the spoon it is thick enough. If you don’t want the chutney, you can store it in the fridge and use it for a few weeks or even freeze it if you prefer. However, if you’re going to can the chutney so it’s stable on the shelf for months or to give as gifts, then you’ll need the following steps. Sterilise your canning jars by boiling for 15 minutes. Prepare the lids according to the manufacturer’s instructions. Fill the jars with chutney, leaving at least 1/2 inch of surface area. You don’t want the chutney to touch the lid. Place in a hot water bath and boil, following manufacturer’s instructions according to the lids and seals selected. After the jars have cooled and you have tested the seals, label the jars with the contents and the date they were made.

If any of the jars fail to seal, you can still keep them in the fridge and enjoy chutney for the next few weeks. Sealed jars can be stored in a cool, dark place for as much as a year.

Nutritional guidelines (per serving) Calories 47 Total fat 0 g Saturated fat 0 g Saturated fat 0 g Cholesterol 28 mg Sodium 187 mg Carbohydrate 8 g Fiber 1 g Protein 4 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)