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Pink Grapefruit And Kiwi Chutney. Bittersweet Recipe

Kiwi And Pink Grapefruit Chutney. Bittersweet Recipe

Pink grapefruit and kiwi chutney is fragrant and colorful.

Pink Grapefruit And Kiwi Chutney. Bittersweet Recipe

It is a perfect complement to a plate of assorted cheeses in the evening, or for lunch or aperitivo. But it’s Excellent to enjoy also with a cold meat dish.

If you are planning to organize a informal lunch, aperitif or dinner, prepare an assorted chopping board of cheeses, accompany with some sweet and savory jars, on the blog you find the recipe to prepare also celery and mustard seeds chutney, pinzimonio, breadsticks and streghe Bolognesi. Do not forget a bottle of red wine. And then, of course, fresh flowers and candles for the evening.

To make a chutney, as for all jams, it is important that fruits and/or vegetables we use are organic. If you want to prepare some homemade jars, you might find useful to read my mini guide on how to make homemade preserves where I share also my grandma’s tips and tricks.

To make this chutney I chose spring onion but you can use red or white onion.

Buona cucina, Monica

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How To Make Homemade Chutney

Food Tip

For all chutneys and jams I recommend using organic fruit. If you are using non-organic, just be sure to peel them to eliminate the risk of chemicals on their skin.

Kiwi And Pink Grapefruit Chutney Recipe


2 small jars
Ingredients


100 g spring onion
120 g kiwi
1 pink grapefruit (about 270 g)
fresh juice and grated zest of one organic lemon
100 g light cane sugar
salt and extra virgin olive oil to taste


Directions


After cleaning the onions, chop into slices and set aside.

Peel the kiwi and chop into small pieces and set aside.

Use a plate or other container on which to peel in the grapefruit (removing any white pieces) in order to collect any juice. If you choose to use the skin, you’ll want to increase the sugar added by 50 g.

Wash the lemon and grate the peel in a plate. Squeeze the juice, filter and set aside.

In a saucepan, cook the spring onion over low heat with oil and salt for just a few minute.

Add the lemon juice and let it simmer gently for 5 minutes, stirring often.

Stir in lemon zest, then add the rest of the fruit. Cook for about 40 minutes over low heat, stirring occasionally.

If you plan to conserve the chutney, add it to the jars while still hot, close the lid and flip to seal. Store in your pantry for up to one year. Otherwise, store in the refrigerator for up to 10 days.

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