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Kumquat Chutney

Ever see those cute little kumquats in the grocery store and wonder what to do with them? Should you eat them out of hand, cook them, bake with them? Well, the answer to all three of those questions is, yes! I’ll get you started with this simple and versatile Kumquat Chutney recipe.

kumquat chutney 6a

You can eat kumquats out of hand, skin and all. In fact, the skin of the kumquat is sweeter than the flesh so when you eat the whole fruit you get the full sweet/tart flavor. Kumquats are also wonderful to cook with because the sweet/tart flavor works in both sweet and savory dishes.

I was always aware of chutney as an accompaniment to spicy Indian food. When I worked in a British tea shop I was introduced to chutney as a condiment for sandwiches and as a component of a “Ploughman’s Lunch”. I created this Kumquat Chutney recipe to go along with our Easter dinner. We were serving both ham and turkey and I thought the chutney could liven up the turkey and compliment the smokey flavors of the ham.

kumquat chutney 3a

Chutneys are great to have on hand because they are so versatile. Use chutney to dress up a simple grilled chicken breast or piece of fish. I like chutney on a grilled cheese sandwich or as an accompaniment to a cheese platter.

kumquat chutney 1a

Chutney is wonderfully easy to make and Kumquats are a great choice for chutney because the sweet and sour fruit is perfect with the strong flavors. For this recipe I used carrots because I thought the sweetness of the carrots would work well with the kumquats and, frankly, that’s what I had in the refrigerator. Dried apricots added texture and sweetness and I threw in a few dried cranberries for color and to add another sweet-tart component.

You can improvise the mixture of fruits, vegetables and spices based on your taste and what you’ve got available. I left the Grains of Paradise whole because I love the little burst of flavor when you bit down on them. You can use whole peppercorns or cracked pepper instead. (Check out my Rum Raisin Bread Pudding recipe for another way to use Grains Of Paradise.)

kumquat chutney 4a

kumquat chutney 8a

kumquat chutney 5a

Like a jam or relish, chutney will keep for several months in the refrigerator.

Kumquat Chutney

Kumquat Chutney

Yield: 3
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Sweet, sour, spicy and delicious.

Ingredients

  • 2 dry pints (1 pound, 448g) kumquats, sliced- seeds removed
  • 2 medium carrots, shredded (about 1 cup shredded)
  • 1/3 cup dried apricot halves, chopped
  • 1/3 cup dried cranberries
  • 1 small chili (optional), minced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup (8 oz, 240ml) cider vinegar
  • 1/2 cup (4 oz, 112g) granulated sugar
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoons grains of paradise (use black peppercorns as a substitution)

Instructions

  1. Combine kumquats, carrots, apricots, cranberries, chili, onion, garlic and vinegar in a saucepan
  2. Bring to a boil and simmer for 5 minutes
  3. Add the sugar, honey, salt and spices and return to a boil
  4. Reduce the heat and keep the chutney at a steady simmer for 45 minutes until the kumquats are quite soft and the mixture has thickened to the consistency of a jam.
  5. Add a little water if the chutney gets too thick before the fruit is cooked
  6. The chutney will continue to thicken as it cools
  7. The chutney will keep for several months in the refrigerator (I store it in a mason jar)

Did you make this recipe?

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Zoe

Monday 11th of January 2021

Kalispera Eileen, Happy New Year!

The small kumquat tree in my yard (I live in Crete/Greece) is carrying some 6-7 kg of ripe fruit right now and I was looking for inspiration or an alternative to marmalade, confit, etc.

This is how I found your recipe which I followed with the ingredients available at home. I cut 1 kilo of kumquats in thick slice and replaced the cranberries with raisins, the carrots and dried apricots with some apples and otherwise followed precisely the ingredients in your recipe. The result is excellent! Thank you very much for sharing it!

Eileen Gray

Monday 11th of January 2021

Lucky you to have a kumquat tree, and to live in Crete!

Stefanie Gerneth

Monday 30th of November 2020

Ciao bella, hello Eileen,

I came across with your recipe about the kumquat chutney via pinterest.. I have read a lot of recipes and I love yours very much and now I want to recook it.

BUT: 1. I have fresh Kumquats from the bush/tree in our garden. 2. What do you recommend of weight/amount I should choose when I use the metric system? I'm kind of struggeling with the empire system....sorry...

I hope you can help me.

Have a great day.

Kind regards stefanie.

Eileen Gray

Monday 30th of November 2020

Hi Stefanie, that's an older recipe so I've updated it to include metric measures. Thanks for bringing it to my attention.

Milly Horowitz.

Wednesday 31st of October 2018

I live in Israel and have a kumquat tree laden with fruit. Waiting for them to ripen and make your chutney. I also have a lemon tree full of fruit as well as several ptanga (Curaçao cherries) bushes. Lucky me.

Eileen

Wednesday 31st of October 2018

Yes, very lucky you!! I have a sour cherry tree and it makes me very happy when the fruit is ripening.

Barbara Bowman

Sunday 7th of January 2018

My first year kumquats are ripening, and I'm having so much fun testing recipes. This was an amazing find. Savory, sweet, tart & DELICIOUS.

Eileen Gray

Monday 8th of January 2018

Lucky you to have fresh kumquats!

Nicole Shillings

Monday 12th of June 2017

This looks so delicious! I love kumquats!!! I feel like I hardly see them here in the south, but growing up in California we had them all the time.