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Kumquat Chutney
Preparation info
- Makes about
3
half-pint jars - Difficulty
Easy
Appears in
Published 2010
Kumquats are like little atomic flavor bombs. Here they stand up admirably to hot-sweet spices and earthy jaggery, a dark, pasty unrefined cane sugar available in tubs in Indian grocery stores. Try this chutney with strong-flavored cheeses, of course, but also cold roast beef or spooned onto pan-seared pork chops.
Ingredients
2 pounds 1 cup 10 ounces
Method
Prepare for water-bath canning: Sterilize the jars, keep them hot in the canning pot, and put the flat lids in a heatproof bowl. (details.)
Put the kumquats, jaggery, raisins, lemon juice, ginger, cinnamon, star anise, and cayenne in a wide, 6- to 8-quart preserving pan. Bring to a boil, then lower the heat to medium-high and cook, stirring freque