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Kumquat Chutney

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 c Whole kumquats

  3. 3/4 c Granulated sugar

  4. 3 c Dark brown sugar, packed

  5. 1/2 c Water

  6. 3/4 c White vinegar

  7. 1/2 c Raisins

  8. 1 lb Rhubarb -- cut in 1-in. pieces

  9. 1 c Chopped celery

  10. 1 large Onion -- chopped

  11. 1 large Green bell pepper -- chopped

  12. 2 cloves Garlic -- crushed

  13. 1/4 c Slivered citron

  14. 1 large Orange juice & grated peel only

  15. 1 c Peeled & chopped gingerroot

  16. 1 tb Worcestershire sauce

  17. 2 ts Salt

  18. 1 t Curry powder

  19. 1 t Ground allspice

  20. 1 t Ground cinnamon

  21. 1 t Ground ginger

  22. 1 t Black pepper -- -

  23. 1/2 ts Red pepper

Instructions Jump to Ingredients ↑

  1. Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds.

  2. Place in large heavy pan with sugars and water. Mix well and simmer slowly,uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bellpepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire,salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly,uncovered, until mixture is dark in color, about 4 to 5 hours, stirringoccasionally. Taste and add ground ginger and pepper, if needed. Pour intohot sterilized jars and seal immediately.

  3. Makes about 4 1/2 pints

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