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Kumquat Chutney Recipe

Makes 4 1/2 pints

Ingredients:

  • 2 cups whole kumquats
  • 3/4 cup granulated sugar
  • 3 cup dark brown sugar, packed
  • 1/2 cup water
  • 3/4 cup white vinegar
  • 1/2 cup raisins
  • 1 lb rhubarb, cut in 1-in pieces
  • 1 cup chopped celery
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup slivered citron
  • 1 large orange, juice and grated peel only
  • 1 cup peeled and chopped gingerroot
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp curry powder
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger (optional)
  • 1 tsp black pepper, or 1/2 tsp red pepper (optional)


Instructions:

1. Rinse kumquats in hot water.
2. Slice kumquats lengthwise and remove seeds.
3. Place in large heavy pan with sugars and water.
4. Mix well and simmer slowly, uncovered, 30 minutes.
5. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon.
6. Mix well.
7. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally.
8. Taste and add ground ginger and pepper, if needed.
9. Pour into hot sterilized jars and seal immediately.



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Main Ingredient:Fruit / Kumquat
Fruit / Raisin
Vegetable / Rhubarb
Course:Side
Cuisine:American
Preparation Method:Boiling
Dish:Spreads and Sauces / Chutney
Difficulty:Easy

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