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This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.
Prep.
Category:
Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
kumquat-and-dried-cherry-chutney
- 1/2 t mustard seeds
- 1/2 t aniseed
- 1 1/2 c kumquats
- 1 c sugar
- 1 1/4 c orange juice
- 1/2 c dried cherries
- 1 T ginger
- 1/2 t black pepper
- 1/4 t cinnamon
Kumquat and Dried Cherry Chutney Directions
- Toast mustard seeds and aniseed in a small dry skillet over medium heat, shaking the pan back and forth until the seeds are aromatic, about 1-2 minutes. Place the seeds in a heavy saucepan with the remaining ingredients and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer until the kumquats become translucent and the chutney thickens, 10-15 minutes.
Transfer to a bowl and let cool before serving. The chutney will keep for up to 2 weeks in a sealed container in the refrigerator.