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Recipe Detail Page
Kumquat Chutney
Autumn 2018
This chutney is an excellent addition to a cheese board or accompaniment to cold meats. Remove kumquat seeds and place in a metal tea egg or cheesecloth. They help to thicken the chutney and are edible although sometimes bitter. If the sauce thickens too much, then add in some water to thin it out. Refrigerate for up to a month. I usually make double quantities to give some away.
Makes 2 cups (500 mL)
1½ cups (375 mL) water
1½ cups (375 mL) sugar
½ cup (125 mL) apple cider vinegar
3 cups (750 mL) kumquats, cut in half lengthwise, about 1 lb (455 g)
2 star anise or 6 cardamom pods
1. Place water, sugar, vinegar and kumquat seeds in a medium saucepan and bring to the boil, stirring to dissolve sugar. Boil for 2 minutes then stir in kumquats and star anise or cardamom. Reduce heat to medium and simmer chutney until kumquats are transparent and liquid is thick and glossy and coats a spoon, about 25 to 35 minutes. It will continue to thicken after it cools. Remove seeds and discard.
2. Transfer to a dish and cool completely, about 30 minutes. Refrigerate until needed.
Makes 2 cups (500 mL)
