Kumquat Chutney
From shirleyoma 15 years ago
- 25 minutes to make
- Serves 4
Love this, a treat to experience! Coming to us from China, (via England, of course) the kumquat is a scrumptious little treat, similar to (but botanically NOT) citrus fruit. The whole thing is eaten, since they are so small and not really juicy. Read more The skin is what is sweet, while the interior (what there is of it) is quite tart. See less
Ingredients
- 1 tablespoon vegetable oil shopping list
- 2 cloves garlic, sliced thin shopping list
- 1 tablespoon fresh ginger, minced shopping list
- 1 medium onion, sliced thin shopping list
- 2 chiles sliced into rings shopping list
- 1 pint kumquats, rinsed and sliced thin shopping list
- 1 star whole star anise shopping list
- ½ cup sugar shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon fresh ground black pepper shopping list
- 1 tablespoon white vinegar shopping list
- ½ cup orange juice shopping list
How to make it
- Saute the garlic, onions, ginger and chiles in the vegetable oil over medium heat, until softened, about 4 minutes.
- Add the rest of the ingredients, stir and bring to a simmer. Let cook until kumquats are softened, about 15-20 minutes. Taste and adjust seasonings. Remove from heat and allow to cool. Store in a clean, glass jar. Remove star anise before eating.
- Makes about 1 ½ cups. Can be doubled.
People Who Like This Dish 4
- tuilelaith Columbia, MO
- greekgirrrl Long Island, NY
- mystic_river1 Bradenton, Florida
- cellisnick Toney, AL
- erisgrrrl Bloomington, IN
- rosiek Waterloo, CA
- shirleyoma Cove, OR
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The Rating
Reviewed by 3 people-
Wonderful recipe and I love kumquats. Thank you Oma ^5
mystic_river1
in Bradenton loved it
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