This kumquat chutney recipe is a cut above the rest! Gloriously tasty yet completely straightforward, it’s great for those who want a fruity, spicy extra for cold meats and cheeses.
What you’ll love about this recipe
- Simple cooking process
- Incredible flavor that enhances any meat dish
- Great pairing with cheese
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Special Ingredients you need to make this recipe
The only unusual ingredient in this recipe is kumquat. They are highly seasonal ingredients and can't be found readily in many places in the world. The fruit is more plentiful in Australia though.
How to make kumquat chutney
Thinly slice each kumquat, removing all pips along the way.
Drench in orange juice and let it soak overnight.
Tip the kumquats, juice and rest of the ingredients in a big pot and boil away until syrupy.
Popular substitutions for this recipe
If you want a mixed fruit taste, swap in 50% apples with the kumquat. You could also swap in 50% pineapple with the kumquat.
Variations on this recipe
The are plenty of other flavors you can play with:
- 100g (⅔ cup) dried apricot halves, chopped
- 100g (⅔ cup) dried cranberries
- 100g (⅔ cup) dried raisins
- 1 vanilla pod
- 1g (½ tsp) ground cardamom
- 1g (½ teaspoon ground cloves
- 1g (½ tsp) ground coriander
- 1g (½ tsp) ground ginger
- 2g (1 tsp) aniseed
- 2g (1 tsp) onion powder
- 2 garlic cloves, crushed
- 4 cloves
- 1 cinnamon stick
When the sauce reaches a boiling point it expands quite a bit in volume, so make sure there is plenty of space for it to happen, otherwise it will boil over. Keep a close eye on it!
When can you buy kumquats?
You can get them in Oriental markets or world food supermarkets.
How do you choose them?
Pick kumquats that are firm and deep in color.
What can I do with lots of kumquats?
If you manage to buy a large amount of kumquats, the best thing to do is to cook all of them in one go. So… make this kumquat chutney recipe!
What can you do with kumquat skins?
Cook them in the chutney! Kumquats are one of the only citrus fruits that don’t need to be peeled, as their skin is perfectly edible.
How does this chutney thicken?
Kumquat seeds contain a high amount of naturally occurring pectin. This helps to thicken the mixture as it cooks.
What alcohol pairs well with kumquat?
While enjoying this chutney as part of a cheeseboard, you can enjoy the following drinks with it:
Alternatively, you can actually make your chutney boozy! Simply pour in 125ml (½ cup) of your preferred alcohol at the end of cooking time and bottle up your chutney as soon as possible.
What can I serve with kumquat chutney?
There are lots of different things you can serve with this delicious recipe.
My personal favorite accompaniments are a cheese board or cold meats. Both are wonderful when paired with this fruity, mildly spiced chutney.
How do you store kumquat chutney?
Store in an airtight sterilized jar in a cool dry place.
Once opened, how long does it last?
Several weeks if you keep it in the fridge.
More delicious chutney recipes
Once you’ve got a taste for making chutney, there’s no going back! Here’s some more inspiration to get you going!
- Black grape chutney – fruity with a herb twist
- Strawberry chutney – lightly spiced with a pleasant zing
- Mrs Balls chutney – a South African favorite
- Damson chutney – deep rich flavor with warming, earthy spices
- Marrow chutney – fresh and vibrant with a hint of spice
- Nectarine Chutney - can't find it at the shops? Make your own!
Learn how to make this easy and delicious homemade Kumquat Chutney. Best served as part of a cheeseboard and meat.
- 1kg (2.2lbs) kumquats
- 750ml (2 cups) orange juice
- 375ml (1 1/2 cup) apple cider vinegar
- 450g (2 1/4 cups) sugar
- 5cm (2in) fresh ginger root, grated
- 1g (1/2 tsp) ground cloves
- 3g (1 tsp) ground cinnamon
- 2g (1 tsp) red pepper flakes
- 1 cinnamon stick
- 3 star anise
- Remove any stems from the kumquats, then wash them.
- Finely slice each kumquat and remove all seeds in the process.
- Place the kumquat slices in a large bowl and cover with orange juice.
- Cover and marinate overnight in the fridge.
- The next day, tip all the contents of the kumquat bowl into a large, heavy-bottomed pan.
- Add the rest of the ingredients, stir then bring to the boil.
- Lower the heat to a simmer and continue to cook for an hour or until the chutney has thickened, giving it a stir every now and then.
- Pour into hot sterilised jars and seal.
- Label, once cooled. Enjoy!
- When the sauce reaches a boiling point it expands quite a bit in volume, so make sure there is plenty of space for it to happen, otherwise it will boil over. Keep a close eye on it!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Chutney
- Method: Boil
- Cuisine: Australian
Keywords: kumquat chutney, kumquat chutney recipe australia, kumquat recipe, spicy kumquat recipe