Kiwi-cucumber chutney

Name: kiwi-cucumber chutney
Total time: 40 min
Yield: 0
Ingredients: 2 cucumber; 250 milliliters balsamic vinegar; 250 milliliters white vinegar; 2 clove garlic; 2 sweet white onion; 100 gram white caster sugar; 1 tablespoon ginger root; 4 tablespoon ginger syrup; 4 tablespoon honey; 1 tablespoon lemon juice; 4 Kiwi

Ingredients

2 cucumber
250 milliliters balsamic vinegar
250 milliliters white vinegar
2 clove garlic
2 sweet white onion
100 gram white caster sugar

1 tablespoon ginger root
4 tablespoon ginger syrup
4 tablespoon honey
1 tablespoon lemon juice
4 Kiwi

Directions

Halve the cucumbers in the length and remove the seeds with a pointed spoon.
Cut the cucumbers into slices of 1/2 cm. Sprinkle with salt and leave to stand for 10 minutes. Rinse them and pat dry.
Put everything except the kiwis in a pan. Slowly simmer without lid for 25-30 minutes until the mass has thickened.
Add salt and pepper, stir in the kiwi cubes and cook for another 2 minutes.
Divide the chutney over spotless pots. Screw the lids on and allow to cool down in reverse.
Delicious with meat and chicken.