Spiced Kumquat Chutney

I have a bumper crop of kumquats this season. So I quadrupled this recipe and made multiple jars of kumquat chutney as Christmas and New Year gifts for friends and family. I left a jar of kumquat chutney on my friend Debby Berger’s front porch for Christmas. She asked me to share the recipe so I did. Debby has perfected this chutney with a few additional magic touches. We would both tell you that making kumquat chutney is a little tedious. Especially seeding the kumquats. Debby used four kinds of dried fruit (cranberries, currants, black and golden raisins). She also added apple cider vinegar and red chili flakes for an extra kick. According to Debby, she did not measure, but just threw some in (not a lot of either) to taste. She also advises cooking it for at least 30 minutes longer than the recipe recommends. The end result is fantastic with a wonderful balance of sweet and savory. I love spicy curries and this chutney made with our local tart kumquats is the perfect compliment.