Kumquat Chutney
Yield
4 1/2 pintsPrep
30 minCook
5 hrsReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
kumquat
whole |
* |
| ¾ | cup |
sugar
|
|
| 3 | cups |
brown sugar
dark, packed |
*
|
| ½ | cup |
water
|
|
| ¾ | cup |
white vinegar
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | pound |
rhubarb
cut in 1-inch pieces |
|
| 1 | cup |
celery
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| ¼ | cup |
citron
slivered |
|
| 1 | large |
oranges
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
kumquat
whole |
* |
| 177 | ml |
sugar
|
|
| 7.1E+2 | ml |
brown sugar
dark, packed |
*
|
| 118 | ml |
water
|
|
| 177 | ml |
white vinegar
|
|
| 118 | ml |
raisins, seedless
|
|
| 453.6 | g |
rhubarb
cut in 1-inch pieces |
|
| 237 | ml |
celery
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 59 | ml |
citron
slivered |
|
| 1 | large |
oranges
juice and grated peel only |
|
| 237 | ml |
ginger root
peeled, chopped |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
allspice
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground, optional |
|
| 5 | ml |
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.
