Kumquat Chutney Kumquat Chutney

Author: Canadian Living

This gorgeous little fruit is commonly found in the winter months and is often used in jams, jellies, pickles and now a flavourful chutney.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: December 2009



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 salt; 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.)

Nutritional facts Per 1 tbsp (15 mL): about

  • Sodium 2 mg
  • Protein trace
  • Calories 31.0
  • Total fat 1 g
  • Potassium 52 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 7 g


  • Iron 1.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin C 8.0
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Kumquat Chutney