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kumquat chutney and cheese on a cracker.

Kumquat Chutney Recipe


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5 from 5 reviews

  • Author: Michelle Minnaar
  • Total Time: 1 hour 45 minutes
  • Yield: 1.5L / 6 cups, 30ml (2 tbsp) per serving 1x
  • Diet: Vegan

Description

Learn how to make this easy and delicious homemade Kumquat Chutney. Best served as part of a cheeseboard and meat.


Ingredients

Units Scale

Marinated Kumquats

  • 1kg (2.2lbs) kumquats
  • 750ml (2 cups) orange juice

Kumquat Chutney

  • 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

Instructions

Marinated Kumquats

  1. Remove any stems from the kumquats, then wash them. 
  2. Finely slice each kumquat and remove all seeds in the process. 
  3. Place the kumquat slices in a large bowl and cover with orange juice. 
  4. Cover and marinate overnight in the fridge.

Kumquat Chutney

  1. The next day, tip all the contents of the kumquat bowl into a large, heavy-bottomed pan. 
  2. Add the rest of the ingredients, stir then bring to the boil.
  3. 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. 
  4. Pour into hot sterilised jars and seal.
  5. Label, once cooled. Enjoy!

Notes

  • 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

Nutrition

  • Serving Size: cup
  • Calories: 467
  • Sugar: 97.7 g
  • Sodium: 22.3 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 112.5 g
  • Fiber: 11.8 g
  • Protein: 4 g
  • Cholesterol: 0 mg