Kumquat-Pineapple Chutney

Preparation info
  • Makes about

    4 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This sweet-and-spicy chutney—made with kumquats, that small, oval citrus whose peel is better than its flesh—is good enough to eat with a spoon.

Jean-Georges serves this with many grilled meats, and even occasionally as a simple stuffing for split and grilled lobster. Make it a day or two in advance for best flavor.