Kumquat chutney

Yield: 1 servings

Measure Ingredient
2 cups Whole kumquats
¾ cup Granulated sugar
3 cups Dark brown sugar, packed
½ cup Water
¾ cup White vinegar
½ cup Raisins
1 pounds Rhubarb; cut in 1-in. pieces
1 cup Chopped celery
1 large Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; crushed
¼ cup Slivered citron
1 large Orange juice & grated peel only
1 cup Peeled & chopped gingerroot
1 tablespoon Worcestershire sauce
2 teaspoons Salt
1 teaspoon Curry powder
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger (optional)
1 teaspoon Black pepper; -=OR=- Red pepper (optional)

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 4½ pints

(C) 1992 The Los Angeles Times

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