Kumquat Chutney Recipe
Ingredients
| Kumquats | 1/2 pound | |
| Honey | 1/2 Cup (16 tbs) | |
| Cider vinegar | 3 Cup (16 tbs) | |
| 1/2 pound rhubarb, cut in 1-inch pieces | ||
| Celery | 1 Cup (16 tbs), diced | |
| Water | 1/2 Cup (16 tbs) | |
| Brown sugar | 2 1/2 Cup (16 tbs) | |
| Onion | 1 Large, minced | |
| Green pepper | 1 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Seedless raisins | 1 Cup (16 tbs) | |
| 1/4 cup chopped citron | ||
| Grated rind and juice of 1 orange | ||
| 1 teaspoon each ground cinnamon, allspice, ginger and curry powder | ||
| Salt | 2 Teaspoon | |
| Worcestershire | 1 Tablespoon | |
Directions
Slice kumquats, removing seeds.
Add honey and simmer gently 30 minutes.
Add remaining ingredients and simmer 1 hour, or until thick.
Pour into hot sterilized jars and seal.
Makes about 4 pints.
Add honey and simmer gently 30 minutes.
Add remaining ingredients and simmer 1 hour, or until thick.
Pour into hot sterilized jars and seal.
Makes about 4 pints.
Chef
