Spiced Kumquat Chutney Recipe by Epicurious with a little twist from Debby Berger
I left a jar of kumquat chutney on Debby Berger’s front porch for Christmas. She asked me to share the recipe so I did. Twenty jars later, Debby has perfected this chutney. She would tell you that making kumquat chutney is a little tedious. Especially seeding the kumquats. Debby used four kinds of dried fruit (cranberries, currants, black and golden raisins). She also added apple cider vinegar and red chili flakes for an extra kick. According to Debby, she did not measure, but just threw some in (not a lot of either) to taste. She also advises cooking it for at least 30 minutes longer than the recipe recommends.
The end result is fantastic with a wonderful balance of sweet and savory. I love spicy curries and this chutney made with our local tart kumquats is the perfect compliment.
Ingredients:
- 12 ounces kumquats, quartered lengthwise, seeded
- 1 cup sugar
- 3/4 cup fresh orange juice
- 1/2 cup dried cranberries or currants
- 1/4 cup chopped shallots
- 1 tablespoon plus 1 teaspoon finely minced fresh ginger
- 1/2 teaspoon ground star anise*
- 1/4 teaspoon ground pepper
- 1/4 teaspoon aniseed, chopped
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
*Available at oriental markets and in oriental section of some supermarkets.
Preparation
Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. Makes 2 cups. (Chutney can be prepared 2 weeks ahead.)
