Spiced Kumquat Chutney

Published on January 1, 2019 | By
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.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 cups

Ingredients

  • 12 ounces kumquats, quartered lengthwise, seeded
  • 1 cup sugar
  • 3/4 cup fresh orange juice
  • ½ cup dried cranberries or currants
  • ½ cup black and or golden raisins
  • 1/4 cup chopped shallots
  • 1 tablespoon plus 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon ground star anise*
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon aniseed, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 TBSP apple cider vinegar (optional)
  • 1/8 tsp red pepper flakes(optional)
  • *Available at oriental markets and in oriental section of some supermarkets

Instructions

  1. Combine all ingredients in heavy saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 15-30 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. Makes 2 cups. You can easily double, triple or quadruple this recipe and still produce great results. (Chutney can be prepared 2 weeks ahead.)
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