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.
© 2003 Peter Gordon. All rights reserved.