I have a bumper crop of kumquats again this season. So I quadrupled this recipe and made jars of kumquat chutney as Christmas and New Year gifts for friends and family.
In many Asian cultures, particularly China, the kumquat symbolizes prosperity. They are given as gifts on the lunar new year.
This year I changed my spicy kumquat recipe and included a few more ingredients. I have sweet and sour kumquat trees. I use a combination of both the sweet and sour kumquats, with more of the sour ones because I prefer them, to make this chutney.
I used raisins, dried cranberries and chopped dates in the chutney. Feel free to experiment with other dried fruits that may compliment the kumquat mixture. I also added some cardamon along with the anise, cinnamon, cloves and other spices for a little extra aroma and flavor.
Grate the fresh ginger before adding it to the kumquats. Finely minced shallots add depth and flavor to the chutney and give it that savory quality. Red pepper flakes add a bit of zest and a nice kick.
If you double or quadruple the recipe make sure to increase the cooking time. Simply cook the kumquats with the sugar and spices until the skin of the fruit softens.
The most time consuming and labor intensive part of the recipe is cutting the kumquats and removing the seeds. You will probably not find all of the seeds and some of them will end up in the chutney. Not to worry!
This chutney is so versatile and pairs well with sweet and savory foods, for breakfast, lunch or dinner. It is especially good with meats such as turkey or pork. Or, try pairing the chutney with a vegetable curry. I like it on biscuits and with scones. Chop it up and add it to a salad dressing for fresh greens. The chutney would be great with your favorite frittata or try stirring it into a cake batter.
Wishing you a prosperous new year.