Kumquat Chutney

Cuisine: Indian

Recipe Type: Sauce

Average User Rating: 0.25 / 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.


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


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

Like this vegetarian Kumquat Chutney recipe? Add to "My Recipe Box"

Did you enjoy this recipe for Kumquat Chutney? Would you change it somehow? Let us know your thoughts!

 Review Recipe / Leave a Comment 

First Name:

Star Rating:

Review / Comments:

Reviews / Comments

There are currently no reviews/comments - Be the first to write a review or comment about this recipe!)