KIWIFRUIT CHUTNEY

Use this delicious, spicy chutney with curries, in sandwich spreads, meat sauces and canapé's.

• 1 quart thick-sliced kiwifruit firm-ripe, peeled
• 1 1/2 quarts thick-sliced nectarines, slightly under-ripe
• 1/2 cup fresh ginger root or 5 to 6 ounces candied ginger
• 3 cups sugar
• 3 cups cider or wine vinegar
• 2 cloves garlic, minced
• 3/4 cups Worcestershire sauce
• 1 teaspoon salt
• 1 cup finely chopped onion
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups lime or lemon juice

Cover kiwifruit and nectarines with salt water (2 tablespoons salt per quart water) and let set overnight. Chop ginger and cook until tender in 2 cups water. Reserve ware. Mix sugar, vinegar, garlic, Worcestershire sauce and water the ginger was cooked in. Cook until sugar dissolves. Add drained fruit and cook until the nectarines are clear, as in preserves: Remove fruit and add all other ingredients to syrup. Cook until onions are soft and mixture is as thick as desired. Add fruit again and heat to boiling. Taste the adjust seasonings. Pour into sterilized, hot canning jars, leaving 1/2-inch head space. Seal and process in boiling water bath 10 minutes. Makes about 6 pints.

Variation: Add 2 cups raisins along with other fruit.

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