Kumquat Chutney
Eileen Gray
Sweet, sour, spicy and delicious Kumquat Chutney. Make 3 pints.
Prep Time30 minutes mins
Bake Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Servings:48 servings
- 1 pound kumquats (sliced- seeds removed)
- 2 medium carrots (shredded)
- ⅓ cup dried apricot halves (chopped)
- ⅓ cup dried cranberries
- 1 small chili (optional, minced)
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 1 cup cider vinegar
- ½ cup granulated sugar
- 2 tablespoons honey
- 2 teaspoons kosher salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ½ teaspoons black peppercorns
Combine 1 pound kumquats, 2 medium carrots, ⅓ cup dried apricot halves, ⅓ cup dried cranberries, 1 small chili, 1 small onion 1 clove garlic and 1 cup cider vinegarin a saucepan. Bring to a boil and simmer for 5 minutes. Add ½ cup granulated sugar, 2 tablespoons honey, 2 teaspoons kosher salt, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, ¼ teaspoon ground coriander, ¼ teaspoon ground ginger and ½ teaspoons black peppercorns and return to a boil. 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.
Add a little water if the chutney gets too thick before the fruit is cooked. The chutney will continue to thicken as it cools.
The chutney will keep for several months in the refrigerator (I store it in a mason jar).
Serving: 1serving | Calories: 26kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 100mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 0.2mg