We’ve been in New Zealand for nearly two weeks now and I’m completely in love with the place. It’s actually ridiculous how beautiful it is. I’ve been likening it to a theme park. It’s just so beautiful and amazing at every turn, it doesn’t seem real.
It’s so awesome to be travelling again, and it may seem weird that I’m still thinking/cooking/ researching food while I’m on ‘holiday’, but now that I have this blog I feel like I can’t just forget about it! And it’s also quite good for me to have a ‘thing’ that I need to do, considering i”m pretty much a homeless, jobless person these days. (so awesome, slightly scary)
Fruit and Veg are quite expensive here if they aren’t local or in season;I’m talking $4.80 for a cucumber….So, I’m working with what I’ve got and I’ve got Kiwi Fruits! I mean, they’re from New Zealand right?
As I started thinking about something to make with Kiwi Fruit I started thinking about why/if/how they have this name and if they are really from this awesome little country. So, I googled it, and was pretty impressed with the story! According to Wikipedia, these little juicy and delicious, green or golden morsels, wrapped in a weird, fuzzy brown skin are actually native to Northern China, were called Yang Tao, and were introduced to New Zealand in the early 20th Century. The first commercial plantings were then made and the American Serviceman in New Zealand at the time of WWII thought they were pretty delicious. Because of this, they were then exported to America with the names Gooseberry and Mellonette. The American importers rejected these names (probably way too freaky), and so the name Kiwi Fruit was born; in relation to the Kiwi bird, a funny little fuzzy brown bird, native to New Zealand. Cute!
This chutney is so delicious; tart, spicy and sweet, so great on a cheese platter, on a burger or used in place of sweet chilli sauce with wedges (an essential snack with happy hour beers when coming home from a day on the mountain)
1kg kiwi fruit, peeled, finely chopped
1 red onion, finely chopped
6 long green chillies, finely chopped
2 red birds eye chillies, finely chopped
1 1/3 cups brown sugar
2 cups cider vinegar
1/2 cup glace ginger, finely chopped
juice of 1 lemon
salt and pepper
Combine all ingredients in a large saucepan. Bring to the boil, stirring frequently. Reduce heat to low/medium. Simmer for about an hour or until thickened and reduced. Check for seasoning and adjust to suit. Pour into jars and allow to cool. (google how to sterilise and store chutney if you don’t intend on using it within a couple of weeks)