Kumquat Chutney
Sweet, sour, spicy and delicious Kumquat Chutney. Make 3 pints.
servings
Ingredients
- 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
Instructions
- 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).
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