Include in Print View:

Kumquat Chutney

Kumquat Chutney recipe image
This vibrant chutney combines sweet kumquats and rhubarb with aromatic spices like ginger, allspice, and curry powder. Simmered slowly with vinegar and brown sugar, it develops a complex, tangy-sweet flavor profile. Perfect as a condiment for meats or a topping for cheeses, this preserve offers a unique twist on traditional Indian-style chutneys.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 1
Calories: 1008.4
Dietary: Gluten-free
Description
This vibrant chutney combines sweet kumquats and rhubarb with aromatic spices like ginger, allspice, and curry powder. Simmered slowly with vinegar and brown sugar, it develops a complex, tangy-sweet flavor profile. Perfect as a condiment for meats or a topping for cheeses, this preserve offers a unique twist on traditional Indian-style chutneys.
Ingredients
  • 2 cups Whole kumquats 1 lg Orange
  • 3/4 cups Granulated sugar - juice & grated peel only
  • 3 cups Dark brown sugar, packed
  • 1 cups Peeled & chopped gingerroot
  • 1/2 cups Water
  • 1 tablespoons Worcestershire sauce
  • 3/4 cups White vinegar
  • 2 teaspoons Salt
  • 1/2 cups Raisins
  • 1 teaspoons Curry powder
  • 1 lbs Rhubarb; cut in 1-in. pieces
  • 1 teaspoons Ground allspice
  • 1 lg Onion; chopped
  • 1 teaspoons Ground ginger (optional)
  • 1 Green Bell pepper; chopped
  • 1 teaspoons Black pepper; -=OR=-
  • 2 Garlic Cloves; crushed
  • 1/2 teaspoons -Red pepper (optional)
  • 1/4 cups Slivered citron
Directions
  1. 1
    Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized jars and seal immediately. Makes about 4 1/2 pints (C) 1992 The Los Angeles Times
  2. 2
    Chopped celery 1 ts Ground cinnamon

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1008.4kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.3g2%
Cholesterol 70.8mg24%
Sodium 156.2mg7%
Total Carbohydrate 251.3g84%
Dietary Fiber 3.1g13%
Sugars 246.6g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1in, allspice, bell, black, brown, chopped, chutney, citron, cloves, crushed, curry, cut, dark, ginger, gingerroot, granulated, grated, ground, indian, juice
Read it online: https://www.chefs-mate.com/recipe/kumquat-chutney/