2 onions, chopped
1 cup DYC malt vinegar
2 apples, peeled and chopped
1/2 tsp groung ginger
1 clove garlic, crushed
1/2 tsp allspice
1/2 cup raisins
1/4 tps ground cloves
3/4 cup brown sugar
500 g Kiwifruit peeled and chopped
Put onions, apples, garlic, rasinis, sugar, vinegar, ginger, allspice
and cloves into a preserving pan. Boil gently for about 30 minutes
or until mixture is soft and thickened. Add kiwifruit. Continue
cooking for a further 20 minutes or until chutney is thick and
jam-like. Pack into sterilised jars.
Makes about 2 x 350ml jars.