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
- 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.
Kumquat Chutney
- 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!
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