Adapted from citronetvanille.com
- 1 package kumquats (approximately 20, or 8 oz.), cut into small pieces.
- 1 small onion, finely chopped
- 2–4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 4 tablespoons brown sugar
- 2 tablespoons vinegar, preferably an herb or fruit vinegar
- ½ teaspoon cumin powder
- 1 star anise (or substitute 1½ teaspoon of anise seed or fennel seed)
- ¼ teaspoon cayenne powder
- 1½ tablespoons olive oil
- Salt and pepper to taste
- Heat the olive oil in a medium saucepan, add the onions and cook until browned, about 10–15 minutes over medium heat.
- Add the ginger and garlic and cook for another 5 minutes.
- Add brown sugar and stir for an additional minute.
- Add the kumquats, spices, and vinegar. Cook until the mixture thickens and the liquid is evaporated.
- Use immediately, or let it cool and pour into a sterilized jar, seal, and refrigerate.
Cook’s note: The chutney can be used immediately, paired with a meat dish, rice, crackers and cheese—whatever sounds good. It can also be refrigerated for about up to one month.
Yields 1 jar of chutney. Prep time, 10 minutes; cook time, 30 minutes.