Kumquat Chutney Recipe

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Kumquat Chutney Ingredients

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 lb rhubarb, cut in 1-in. pieces
1 cup chopped celery
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
1/4 cup slivered citron
1 large orange juice & grated peel only
1 cup peeled & chopped gingerroot
1 tbsp worcestershire sauce
2 tsp salt
1 tsp curry powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger (optional)
1 tsp black pepper, -=or=- red pepper (option

A Recipe for
Kumquat Chutney

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Kumquat Chutney

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Kumquat Chutney 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

Serves: 1

Kumquat Chutney Recipe brought to you by Recipes To-Go

Kumquat Chutney Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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