Kumquat Chutney



Cuisine: Indian

Recipe Type: Sauce

Average User Rating: 0.29 / 5

Vegetarian / Vegan: Vegan

This kumquat chutney, which is so tangy and delicious is nice with rice, and some south Indian curries. This only takes a few minutes to make, and can be kept in the fridge for about six weeks, if it lasts that long.

Ingredients:

1 tablespoon vegetable oil
2 cloves garlic, sliced thin
1 tablespoon fresh ginger, minced
1 medium onion, sliced thin
2 chilies sliced into rings
1 pint kumquats, rinsed and de-stoned sliced thin
1 star whole star anise
1/2 cup sugar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon white vinegar
1/2 cup orange juice

Directions:

Saute the garlic, onions, ginger and chilies 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 let cool. Store in a clean, glass jar. Remove star anise before eating.


Submitted By:

Prep Time: 5 minutes

Cooking Time: 20 minutes

Servings: 1.5 cups

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