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Kumquat chutney

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The kumquat is an oval fruit of less than 5 centimeters long, with a very sweet orange-yellow skin and a bitter and sour taste inside, very appreciated for its high value in vitamin C.

Today you will learn how to prepare a kumquat chutney, which you can use both to go along with meat, to combine with a cheese table, or to spread on breakfast toast, as if it were jam.

How to make kumquat chutney:

  1. Wash and rinse the kumquats well, cut them into slices and remove the seeds. No need to peel them.
  2. In a large saucepan, heat the Spanish EVOO and add the kumquats along with the finely chopped garlic and onion.
  3. Sauté for a few minutes and then add the ginger, raisins, brown sugar, vinegar, and a little salt and pepper. Mix everything well.
  4. Put the saucepan on a medium heat and let it cook for 10 minutes.
  5. Add the cinnamon stick, the two cloves and the orange juice. Mix again and keep the pan on medium heat for around 30 minutes.

That’s it. You can eat it as soon as it gets cold, though it is best is to let it rest for a couple of days, so that the different flavors are accentuated even more.

The kumquat chutney has a great bittersweet flavor

 

As you can see, this kumquat chutney recipe is super easy. Try it, this kumquat chutney is a delicious complement to many dishes that is worth having always at hand in your kitchen.

30 min
Easy
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Ingredients

  • 20 oz of kumquats
  • 2 oz of raisins
  • 1 onion
  • 4 tablespoons of Extra Virgin Olive Oil from Spain
  • ½ cup of apple vinegar
  • 3,5 oz of brown sugar
  • 1 garlic clove
  • ½ cup of orange juice
  • 1 teaspoon of ginger powder
  • 1 cinnamon stick
  • 2 cloves
  • Salt
  • Black pepper

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