Curried Kumquat Chutney Food

CURRIED KUMQUAT CHUTNEY

Curried Kumquat Chutney image

This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1/4 cup white wine vinegar
2 tablespoons chopped crystallized ginger
2 tablespoons dried cranberries
1 teaspoon curry powder
1 1/3 cups thinly sliced seeded kumquats (6 to 7 ounces), divided
2 tablespoons chopped fresh cilantro

Steps:

Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.

SPICED KUMQUAT CHUTNEY

Spiced Kumquat Chutney image

Try this one with turkey (it's also a nice accompaniment to pork or roast duck). Terrific for gift giving when packaged in a decorative jar.

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

12 ounces kumquats, quartered lengthwise, seeded
1 cup sugar
3/4 cup fresh orange juice
1/2 cup dried cranberries or currants
1/4 cup chopped shallots
1 tablespoon plus 1 teaspoon finely minced fresh ginger
1/2 teaspoon ground star anise*
1/4 teaspoon ground pepper
1/4 teaspoon aniseed, chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
*Available at oriental markets and in oriental section of some supermarkets.

Steps:

Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)

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