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
Food Tip |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
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| Miss Piggy, on eating Chinese Food |
This Recipe for Kumquat Chutney is one of thousands in the Recipes-to-go Fruit Cookbook.
Rice is born in water and must die in wine. |
| Italian Proverb |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This is a recipe for Kumquat Chutney from the recipe cookbook of Recipes-to-go (Fruit)
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Eat little, sleep sound. |
| Iranian Proverb |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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Rice is born in water and must die in wine. |
| Italian Proverb |
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