Kumquat Chutney

6 hours Prep: 30 minutes Cook: 5 hours

294 calories per serving view nutrition facts

4 1/2 pints suggest servings

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Ingredients

2	cups	kumquat	whole
3/4	cup	sugar
3	cups	brown sugar	dark, packed
1/2	cup	water
3/4	cup	white vinegar
1/2	cup	raisins, seedless
1	pound	rhubarb	cut in 1-inch pieces
1	cup	celery	chopped
1	large	onion	chopped
1	each	green bell pepper	chopped
2	cloves	garlic	crushed
1/4	cup	citron	slivered
1	large	orange	juice and grated peel only
1	cup	ginger root	peeled, chopped
1	tablespoon	worcestershire sauce
2	teaspoons	salt
1	teaspoon	curry powder
1	teaspoon	allspice	ground
1	teaspoon	cinnamon	ground
1	teaspoon	ginger	ground, optional
1	teaspoon	black pepper	or 1/2 teaspoon cayenne pepper, optional

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.

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Nutrition Facts

Serving Size 400g

Amount per Serving

Calories 294 2% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1254mg	52%
Total Carbohydrate 73.0g	24%
Dietary Fiber 6.0g	24%
Sugars 57.0g
Protein 3.0g	7%