Kumquat chutney sauce

Yield: 1 batch

Measure Ingredient
1 pounds Tin of kumquats in syrup
2 tablespoons To
3 tablespoons Dijon mustard*
6 tablespoons Wine or cider vinegar
1 tablespoon Honey
1 teaspoon Ground allspice**
1 teaspoon Ground coriander**
Salt and pepper to taste

*English mustard is too hot. **1 tsp each of ground ginger and soy sauce can be substituted for an alternative flavoring.

Drain the kumquats, reserving the syrup. Cut the fruit in half and remove the seeds. Put the fruit and the syrup into a blender or food processor and blend for 30 seconds, or until coarsely chopped. Add the remaining ingredients and blend a few seconds more. Taste for seasoning. Pour into clean glass jars, seal well and refrigerate. It will keep for at least a month. The authors mention that this sauce is very good served warm with baked ham, gammon or roast pork. They also mention that kumquats in tins can be found in Oriental stores and large supermarkets.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-05-95

Similar recipes