(Makes about 500 g)

Because of its acidity, I have always found the kiwi more suited to pickles and chutneys than jam. I like to make a fresh kiwi salsa, using green chillies and spring onions with the fruit, together with some lime zest, juice and chopped coriander, but it also makes an excellent and unusual ketchup.

6 shallots, peeled and chopped
6 moderately ripe kiwis, peeled and diced
1 or 2 jalapeno peppers, halved, seeded and thinly sliced
½ teaspoon each ground cumin, coriander and cloves
250 ml vinegar – cider, white wine or distilled
250 g granulated sugar

Simmer the shallots in a tablespoon of water until almost tender, then add the kiwi flesh, the jalapeno and the spices, and simmer for 30 minutes or so. Add the vinegar and sugar and cook for about 15 minutes more, or until the mixture thickens.

When cool, sieve, or blend the ketchup until smooth. Store in the refrigerator in squeezy bottles with nozzles. This way, if a simple dollop will not suffice, you can splash and swirl the ketchup on the plate.

The ketchup is a very versatile condiment, excellent with grilled or barbecued poultry or fish, and also a useful ingredient to paint on duck breasts before grilling them. It is very good as an accompaniment to smoked fish and meats too.

Cook’s note:

In many of my pickle and chutney recipes I recommend one of the raw or unrefined sugars, but in this case I recommend white sugar, as otherwise the kiwi cooks to a less than appetising khaki colour. Indeed, it is one of the few recipes where I would consider using a dash of food colouring to keep a true green.