Kumquat Chutney

Course : Chutney
Serves: 4 - 6
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2 Cup Whole kumquats
3/4 Cup Granulated sugar
3 Cup Dark brown sugar, packed
1/2 Cup Water
3/4 Cup White vinegar
1/2 Cup Raisins
1 pound Rhubarb -- cut in 1-in. pieces
1 Cup Chopped celery
1 large Onion -- chopped
1 large Green bell pepper -- chopped
2 cloves Garlic -- crushed
1/4 Cup Slivered citron
1 large Orange juice and grated peel only
1 Cup Peeled and chopped gingerroot
1 tablespoons Worcestershire sauce
2 teaspoon Salt
1 teaspoon Curry powder
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger (optional)
1 teaspoon Black pepper OR
1/2 teaspoon Red pepper (optional)

Preparation / Directions:

Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, 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, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized jars and seal immediately. Makes about 4 1/2 pints

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