Kumquat Chutney

Name: Kumquat Chutney
Cook time: P5H
Total time: P6H
Yield: 4
Cuisine: Indian
Ingredients: kumquat; sugar; brown sugar; water; white vinegar; raisins, seedless; rhubarb; celery; onions; green bell peppers; garlic; citron; oranges; ginger root; worcestershire sauce; salt; curry powder; allspice; cinnamon; ginger; black pepper

Submitted by taffy5005

YIELD

4 1/2 pints

PREP

30 min

COOK

5 hrs

READY

6 hrs

Ingredients

CUPS KUMQUAT
whole *

CUP SUGAR

CUPS BROWN SUGAR
dark, packed *

CUP WATER

CUP WHITE VINEGAR

CUP RAISINS, SEEDLESS

POUND RHUBARB
cut in 1-inch pieces

CUP CELERY
chopped

LARGE ONIONS
chopped

EACH GREEN BELL PEPPERS
chopped

CLOVES GARLIC
crushed

CUP CITRON
slivered

LARGE ORANGES
juice and grated peel only

CUP GINGER ROOT
peeled, chopped *

TABLESPOON WORCESTERSHIRE SAUCE

TEASPOONS SALT

TEASPOON CURRY POWDER

TEASPOON ALLSPICE
ground

TEASPOON CINNAMON
ground

TEASPOON GINGER
ground, optional

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.