Kumquat and Pear Chutney

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Preparation info

  • Makes about

    2½ cups

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Kumquats are a really beautiful, if not cute, fruit. They are not always easy to get hold of, so you can replace them with orange, lemon or mandarin. This chutney goes well with cheese or cured meats — or use it to finish the Chorizo, Kumara and Kumquat Chutney Burger.


  • 150 g (5 oz) kumquats or 1 orange, lemon or mandarin, finely diced
  • 1 ¼ cups caster sugar
  • 3 tablespoons water
  • 1 large red onion, peeled and finely sliced
  • 3 pears, skin on, cored and diced
  • 180 ml (6 fl oz) cider vinegar
  • 2 teaspoons salt
  • ½ cinnamon stick
  • 4 cardamom pods
  • ½ teaspoon chilli flakes
  • 2 whole cloves
  • 1 teaspoon ground allspice


Halve kumquats and remove seeds. Place sugar and water in a saucepan and sit over a low heat until sugar dissolves. Turn up heat and bring to the boil. Cook over a high heat without stirring until it caramelises (turns golden brown).

Add kumquats and red onion and stir to break up the toffee that will form as the cold ingredients hit the hot caramel. Add remaining ingredients and bring to the boil, then turn the heat down to moderate and cook with a lid on for 30 minutes, stirring occasionally to stop it catching.

Remove lid and cook until liquid has reduced by at least half and the chutney has thickened (30-40 minutes). Tip into hot, clean jars, seal and cool before storing in the fridge for at least a week before using.