Kumquat Chutney

Adapted from citronetvanille.com

INGREDIENTS

• 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

PREPARATION

1. Heat the olive oil in a medium saucepan, add the onions and cook until browned, about 10–15 minutes over medium heat.
2. Add the ginger and garlic and cook for another 5 minutes.
3. Add brown sugar and stir for an additional minute.
4. Add the kumquats, spices, and vinegar. Cook until the mixture thickens and the liquid is evaporated.
5. 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.