Tag Archives: Border uNion Show

Kiwi Chutney and the importance of spreading yourself thickly!

Kiwi Chutney - Mildly spicy and deliciously tangy

So it’s been a hot minute since I last posted on this blog  – my apologies if you have checked back and not found anything new to get your mouth watering. We’ve been a busy bunch with our Outside Catering and Cafes with new sites being considered and wonderful wedding upon wedding to help celebrate . We had a successful Border Union Show where the food-hall was buzzing. I have some lovely Chorizo Iberico to cook something up with and I’ve already scoffed the Boerewors I get from Peelham Farm each year.  There was lots of fantastic produce on show and our own wee stand got quite a few visitors. Old and regular customers popped by for wee complimentary shortbread punnets wrapped with Tartan ribbon. Many new faces enquired after our services and we were only too happy to show them our menus and food images. We had a stall packed with lovely Border Tarts, Meringues and Cakes all freshly prepared by our bakers Maryna and Kate. It was a sell out show! Here’s a pic our our wee corner:

Border Union Show Food-Hall Stand

I digress, I have a kiwi chutney recipe to share and I shouldn’t keep you from it any longer.  For this recipe you will need:

500g of  cooking apples, peeled, cored and diced
230ml of cider vinegar
110g of  dark brown sugar (you can use light brown sugar for a more delicate taste)
100g of sultanas
2 tablespoons of lime juice and the zest of 1 lime
½ teaspoon of ground cinnamon
½ teaspoon of ground ginger
½ teaspoon of cumin
¼ teaspoon of ground cloves
¼ teaspoon of allspice
¼ teaspoon of salt
1 clove garlic, minced

6 large, ripe kiwifruit, peeled and diced.


In a large pot bring all ingredients except the kiwifruit to a boil.

Boil gently for 18-22 minutes, stirring occasionally.

Add the kiwis and boil gently for another 20 minutes or until chutney is thickened, stirring frequently.

Ladle the chutney into hot sterilized canning jars, filling to within 5 mm of top.

Seal and process in boiling water bath for 10 minutes.

Remove jars from bath and cool away from drafts.

Store sealed jars in a cool place until ready to use.

All that is then left to do is to enjoy your chutney with some nice spicy boerewors or some tangy mature cheddar. You can also serve it, as I did, alongside some lightly spiced prawns or any other curry dish… but you know that.