Kiwi Relish Recipe

Introduction

Kiwi relish is a vibrant and tangy condiment that brings a unique twist to your meals. Combining the sweetness of kiwi and apples with the heat of chili peppers, this relish is perfect for adding flavor to meats, sandwiches, or cheese boards.

Ingredients

• ½ tsp black peppercorns
• ¼ tsp red peppers
• ¼ tsp mixed pickling spices
• 4 lbs kiwi fruit
• 2 large apples
• 1 lb tomatoes
• 2 cups granulated sugar
• 3 cups white wine vinegar
• 1 tsp sea salt
• 6 chili peppers
• 2 tsp fresh ginger root
• 2 tsp cilantro

Instructions

1. Step 1: Make a spice bag by placing black peppercorns, crushed red peppers, and mixed pickling spices into a muslin bag.
2. Step 2: Combine the spice bag with kiwi fruit, apples, tomatoes, sugar, white wine vinegar, sea salt, chili peppers, fresh ginger root, and cilantro in a large stockpot.
3. Step 3: Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for about 1½ hours, or until the mixture thickens. Stir occasionally to prevent sticking and scorching.
4. Step 4: Remove and discard the muslin spice bag.
5. Step 5: Ladle the hot relish into sterilized jars, leaving a ¼-inch headspace. Remove air bubbles and wipe rims clean.
6. Step 6: Cap and seal the jars, then process them in a boiling water canner for 10 minutes.
7. Step 7: Allow the jars to stand for at least one week to let the flavors meld before serving.

Tips & Variations

• Use gloves when handling chili peppers to avoid skin irritation.
• For a milder relish, reduce the number of chili peppers or remove the seeds before adding.
• Try adding a splash of lime juice for extra brightness.
• Ensure jars and lids are properly sterilized to prevent spoilage.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep the relish refrigerated and consume within 3 weeks. Reheat gently if serving warm, but the relish is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fruit instead of kiwi?

Yes, you can experiment with similar tart fruits like green grapes or gooseberries, but kiwi provides a unique flavor and texture that makes this relish special.

Is it necessary to process the jars in a boiling water canner?

Yes, processing the jars ensures a proper seal and helps preserve the relish safely for long-term storage.

Kiwi Relish Recipe

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★★★★★

4.7 from 90 reviews

This vibrant Kiwi Relish combines the tartness of kiwi and apples with the sweetness of tomatoes and sugar, infused with a spicy and aromatic blend of chili peppers, ginger, and pickling spices. Slow-simmered to a thick consistency and preserved through canning, this relish makes a perfect tangy accompaniment for grilled meats, sandwiches, or cheese platters.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: Approximately 6 to 7 cups of kiwi relish (about 6 half-pint jars) 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: International

Ingredients

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Spices and Seasonings

• ½ tsp black peppercorns
• ¼ tsp crushed red peppers
• ¼ tsp mixed pickling spices
• 1 tsp sea salt

Fruits and Vegetables

• 4 lbs kiwi fruit, peeled and chopped
• 2 large apples, peeled and chopped
• 1 lb tomatoes, chopped
• 6 chili peppers, finely chopped
• 2 tsp fresh ginger root, grated
• 2 tsp fresh cilantro, chopped

Other Ingredients

• 2 cups granulated sugar
• 3 cups white wine vinegar

Instructions

1. Prepare Spice Bag: Combine black peppercorns, crushed red peppers, and mixed pickling spices in a muslin cloth to create a spice bag.
2. Combine Ingredients: Place the prepared spice bag along with chopped kiwi, apples, tomatoes, chili peppers, grated ginger, chopped cilantro, sugar, white wine vinegar, and sea salt into a large stockpot.
3. Cook the Mixture: Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer uncovered. Stir occasionally to prevent sticking and scorching, cooking for about 1½ hours until the relish becomes thick and syrupy.
4. Remove Spice Bag: Once cooked, discard the muslin spice bag from the pot.
5. Prepare Jars: Ladle the hot relish into sterilized jars, leaving a ¼-inch headspace at the top.
6. Remove Air Bubbles: Gently remove any air bubbles by running a non-metallic spatula around the inside of the jars.
7. Seal Jars: Wipe rims thoroughly to ensure a clean sealing surface, then cap and seal the jars tightly.
8. Process Jars: Place the sealed jars in a boiling water canner and process for 10 minutes to ensure proper preservation.
9. Rest and Meld Flavors: Allow the jars to stand unopened for at least one week to let the flavors meld before serving.

Notes

• Ensure all jars and lids are properly sterilized to prevent spoilage.
• Adjust chili pepper quantity according to your preferred spice level.
• Use ripe but firm kiwi and apples for best texture in the relish.
• The relish can be stored for up to one year in a cool, dark place once sealed.
• Once opened, refrigerate and consume within a month.

Keywords: Kiwi Relish, Spicy Kiwi Chutney, Homemade Relish, Canned Kiwi Relish, Fruit Relish, Sweet and Spicy Relish