Hawaiian Mango Chutney

Combine the diced mango, pineapple, papaya, red onion, minced garlic, and minced ginger in a large stainless steel or non-reactive saucepan. Stir gently to mix the fruit and aromatics without breaking down the fruit pieces.

Pour the red wine vinegar and apple cider into the saucepan with the fruit mixture. Stir to combine evenly.

Add the brown sugar, ground cloves, ground cumin, freshly ground black pepper, and sea salt to the saucepan. Stir thoroughly until the sugar dissolves and spices are evenly distributed.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Allow the chutney to bubble gently without a rolling boil.

Reduce the heat to low and continue simmering, stirring frequently, until the mixture thickens and the fruit breaks down slightly into a chunky, jam-like consistency. The chutney should be thick enough that a spoon drawn through it leaves a brief trail.

Fold in the diced kiwi fruit gently in the final moments of cooking to preserve its bright color and fresh texture. Stir just until distributed.

Remove the saucepan from heat and allow the chutney to cool slightly. Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.

Transfer the chutney to sterilized glass jars or a serving bowl while still warm. If storing, allow it to cool completely before sealing, as the chutney will continue to thicken as it cools.