Kumquat Chutney
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This recipe makes 2 cups, 33 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 3131 cal |
| pro | 00 pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 2 mg2mg sodium |
| potassium | 52 mg52mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit C | 88 vit C |
| folate | 11 folate |
This gorgeous little fruit is commonly found in the winter months and is often used in jams, jellies, pickles and now a flavourful chutney.
Ingredients
- 1 lb kumquats , stemmed1 lb kumquats, stemmed
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 3/4 tsp yellow mustard seeds 3/4 tsp yellow mustard seeds
- 8 peppercorns 8 peppercorns
- 1 star anise 1 star anise
- 1 cinnamon stick , broken1 cinnamon stick, broken
- 1 cup finely chopped sweet onions 1 cup finely chopped sweet onions
- 1-1/2 tsp minced gingerroot 1-1/2 tsp minced gingerroot
- 1 pinch hot pepper flakes 1 pinch hot pepper flakes
- 1 pinch salt 1 pinch salt
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 3 tbsp cider vinegar 3 tbsp cider vinegar
- 1/2 cup golden raisins 1/2 cup golden raisins
Preparation
Scrub kumquats; halve crosswise. Using toothpick or skewer, pick out seeds. Coarsely chop fruit and place in large bowl of 8 cups (2 L) cold water; let stand for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large pot of boiling water, blanch kumquats until they surface and water returns to boil; drain.
Meanwhile, in saucepan, heat oil over medium heat; cook mustard seeds, peppercorns, star anise and cinnamon until seeds begin to pop, about 1 minute.
Add onion, ginger, hot pepper flakes and sa< cook over medium-low heat, stirring occasionally, until onion is softened but not browned, 8 to 10 minutes.
Stir in kumquats, sugar, vinegar and 3 tbsp (45 mL) water; bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in raisins; simmer, uncovered and stirring often, until thickened, 7 to 8 minutes. Let cool. Discard star anise and cinnamon. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In large pot of boiling water, blanch kumquats until they surface and water returns to boil; drain.
Meanwhile, in saucepan, heat oil over medium heat; cook mustard seeds, peppercorns, star anise and cinnamon until seeds begin to pop, about 1 minute.
Add onion, ginger, hot pepper flakes and sa< cook over medium-low heat, stirring occasionally, until onion is softened but not browned, 8 to 10 minutes.
Stir in kumquats, sugar, vinegar and 3 tbsp (45 mL) water; bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in raisins; simmer, uncovered and stirring often, until thickened, 7 to 8 minutes. Let cool. Discard star anise and cinnamon. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2009
- Keywords : Condiments/sauces; Raisins; Onions; Sugar; Boil; Simmer; Make-Ahead; Kumquats; Winter; 100 calories;
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