I was given something similar to this once in a restaurant and it blew my mind as a quite outrageous combination of flavours. I knew I had to try and work out how to make something similar so here is my take on it. This is amazing served with salty halloumi cubes, just dry fried in a pan and served on cocktail sticks as a fabulous amuse bouche.

Ingredients: 

50g green chillies, de-seeded

60g kiwi fruit 

200ml cider vinegar 

330g jam sugar (red label bag, not preserving sugar)

2tsp lime juice 

Method:

De-seed your green chillies then place in a food processor with your peeled kiwi (usually 2) and blitz until pulped.

Pour the vinegar into a small saucepan, then add the sugar and bring to the boil. Once dissolved, add the kiwi and chilli pulp and boil for 7-8 minutes.

Pour into warm sterilised jars. Keeps really well.