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Old 12-17-2006, 03:44 PM   #11
Sous Chef
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Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Wow! That's a compliment, coming from a Aussie !

I made some Kiwi Chutney about 6 months ago.
Yeah, well, OK, but nothing to write home about.

I'm now working on Kiwi Jam. Since it's got a good citric content it should be good, and the seeds give it a nice crunch.

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Old 01-25-2012, 02:45 PM   #12
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Join Date: Jan 2012
Location: Southern California
Posts: 7
This is great. I was looking for a substitution for cape gooseberries for a chutney and stumbled across this thread. Our vendors have had such a hard time getting us a frozen gooseberry lately and with the volume we do in the restaurant, it isnt cost effective to use fresh ones. It would be cutting into the bosses kids college funds. Anyhow, I am going to try making a chutney with kiwi and tomatillos and see what I come up with. Good stuff... will follow up and let you know how it turns out.

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Old 01-25-2012, 04:34 PM   #13
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Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,067
My gosh, I looked at the original poster (without noticing the date) and said to my self, wow, that's the name I have not seen around here for a while.
I actually picked up a small jar of qiwi jam the other day it was quite good, actually surprisingle very good.

You are what you eat.
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