This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.
Recipe information
Total Time
1 hour 30 minutes (includes chilling time)
Yield
Makes about 1 cup
Ingredients
1/2 cup sugar
1/4 cup white wine vinegar
2 tablespoons chopped crystallized ginger
2 tablespoons dried cranberries
1 teaspoon curry powder
1 1/3 cups thinly sliced seeded kumquats (6 to 7 ounces), divided
2 tablespoons chopped fresh cilantro
Preparation
Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.
