Kumquat chutney (with rhubarb)

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 \N Green bell pepper; chopped
2 \N Garlic cloves; crushed
¼ cup Slivered citron
1 large Orange The juice & grated peel only
1 cup Peeled & chopped gingerroot
1 tablespoon Worcestershire sauce
2 teaspoons Salt
1 tablespoon Curry powder
1 tablespoon Ground allspice
1 tablespoon Ground cinnamon
1 tablespoon Ground ginger; (optional)
1 tablespoon Black pepper or 1/2 Ts 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


Recipe By The Los Angeles Times - 1992 Contributed by sweber@...(Sharon Raghavachary) on 10 Sep 1996 22:17:26 GMT to newsgroup rec.food.cooking

Posted to KitMailbox Digest by ddmmom@... on Feb 25, 1998

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